Pea and vegetable stew Turkish style

Ingredients for 6 servings:

• 1 stalk(s) leek, sliced
• 3 carrots, diced
• ¼ celeriac, diced
• 1 large onion(s), diced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp paprika powder, sweet
• 1 tsp cumin
• 1 liter vegetable broth
• 300 g chickpeas, cooked (or canned)
• 300 g potatoes, diced
• 300 g peas, fresh or frozen
• 1 can of tomatoes, large, cut into pieces
• Parsley, for garnish
• 200 g sheep’s cheese, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Stew with chickpeas and peas – Bezelye Türlüsü

Cut the peeled leek into thin slices. Clean and finely dice the onion, carrots, and celery, then fry briefly in oil and butter. Season with salt and paprika, then add water until the vegetables are just covered. Sauté for about 10-15 minutes until soft, then puree. Bring the vegetable stock to a boil and simmer the peeled, finely diced potatoes for about 10 minutes. Then add the chickpeas and peas, season with cumin, and simmer for another 5 minutes. Meanwhile, roughly chop the tomatoes and add them to the stew along with the pureed vegetables. Bring the stew to a boil, season with salt and pepper, and garnish with parsley. Serve with crumbled feta cheese and fresh flatbread (in my recipes), if desired. Note: Cooked chickpeas freeze perfectly and can be used as needed. To do this, first soak dried chickpeas overnight and then cook them in plenty of water (without salt) for about 45 minutes until tender. Then use them as needed or freeze them.