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Mom's chickpea pan

updated

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Ingredients for 4 servings:

  • 1 can chickpeas, or 125 g soaked overnight
  • 2 m.-large tomato(s), very ripe
  • 3 small peppers, red, yellow, green
  • 1 bunch of spring onions
  • 1 small zucchini
  • 300 g potatoes, diced
  • 1 cup of yogurt or sour cream
  • salt and pepper
  • paprika
  • curry powder
  • chili powder
  • Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetarian and quick to make

Chop the vegetables and sauté them in hot oil in a pan. Add the chickpeas (chickpeas soaked overnight need to be pre-cooked for about 50 minutes) and potatoes, add 1/2 liter of water, and bring to a boil. Simmer for 10 minutes. Test for doneness and adjust the seasoning to taste. After seasoning, bring back to a boil briefly. Serve with a tablespoon of sour cream or yogurt, but add it after filling the chickpea pan; it looks nicer and tastes better.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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