Eurorientopa stew

Ingredients for 5 servings:

• 2 onions
• 4 cloves garlic
• 250 g sucuk
• 500 g potatoes
• 1 bell pepper(s), red
• 1 gr. can/n beans, white with soup vegetables
• 1 small can of chickpeas
• 1 liter of water
• some thyme stalks
• 3 tsp, heaped broth, instant
• 2 tsp cumin powder
• 2 tsp, heaped oregano
• 1 tsp lovage powder
• 2 tbsp tomato paste
• salt and pepper
• oil
• n. B. chili powder, possibly

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with potatoes, beans, chickpeas, peppers and sucuk

Peel and dice the onions, remove the skin from the sausage, halve it, and slice it. Peel and finely chop the garlic. Add a little oil to the pot and sauté the onions and sausage. Meanwhile, peel the potatoes and dice them finely with the bell pepper. Sprinkle the garlic, salt, pepper, and cumin into the onion and sausage mixture and fry briefly. Add the potatoes, bell pepper, and drained chickpeas, deglaze with the water, season with stock, oregano, thyme, lovage—and chili for those with a spicy kick—and bring to a boil over high heat. Reduce the heat to 1/3, cover, and simmer for 10 minutes. Then pour the beans and their liquid into the pot, bring back to a boil over high heat, then reduce the heat to 1/3 again, cover, and simmer for another 15 minutes. Finally, remove the thyme stalks, stir in the tomato paste, season to taste and add more seasoning if necessary.