Vegan potato stew Mediterranean style

Ingredients for 4 servings:

• 2 kg potatoes, waxy
• 4 m.-sized onion(s)
• 3 large bell peppers, red
• 1 m.-large zucchini
• 1 can chickpeas, approx. 400 g
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tbsp garlic powder, alternatively fresh garlic
• 1 tsp, heaped marjoram
• 1 tsp, heaped rosemary
• n. B. Pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel the potatoes, cut into small, bite-sized cubes, and wash them. Peel and eighth the onions. Wash the bell peppers and zucchini and cut them into large cubes. Place the vegetables, except the potatoes, in a large non-stick pot and sauté with olive oil. Add the chickpeas with their stock and all the seasonings. Cover the pot and cook the vegetables over medium heat until they become stocky, stirring regularly. Now add the diced potatoes, stir them in, and pour on about a liter of water so that all the ingredients are submerged in the liquid. They don’t need to be completely covered. Stir everything and simmer for about 30 minutes. Season to taste, if desired.