John Myers
Soups and Stews: Chickpea Stew
The perfect soups and stews: chickpea stew recipe with a picture and simple step-by-step instructions.
- 100 g Chickpeas canned
- 1 Pc. Clove of garlic
- 1 Pc. Fresh zucchini small
- 1 Pc. Medium sized carrot
- 100 g Chicken breast or turkey breast
- 1 tbsp Rapeseed oil
- Iodized sea salt
- Pepper
- Curry powder
- 1 tbsp Freshly squeezed lemon juice
- 0,5 Bd Parsley
- First drain the chickpeas over a kitchen sieve.
- Put the chickpeas in a saucepan with approx. 0.5 l water and bring to the boil briefly. Press the peeled garlic through the garlic press and add to the chickpeas in the saucepan.
- Wash the zucchino and carrot, peel the carrot and cut both into thin slices.
- Rinse the chicken breast or turkey breast under running water, pat dry and then cut into bite-sized pieces.
- Heat the oil in the pan and fry the chicken on all sides for about 3 minutes, add the carrots and zucchino slices and cook for another 5 minutes, or until the carrots have the desired consistency.
- Then add everything to the chickpeas in the pot, season with curry powder, lemon juice, salt and pepper, stir well and simmer for another 5 minutes
- In the meantime, rinse the parsley, shake it dry and pluck from the stems, cut finely and sprinkle over the stew. Arrange on a preheated plate and let it taste good.
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