Stewed chickpeas with vegetables
Description
The recipe won't take much time. This colorful vegetable dish is perfect for those fasting, people avoiding meat or dairy products, and vegetarians. It turns out juicy and delicious. The key is to boil the chickpeas for 2 hours so they keep their shape but become tender. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Soak the chickpeas in hot water for at least 2-3 hours, or preferably overnight. Legumes expand 3-4 times during cooking, so don't use too many chickpeas!
- 3
Step 3
Then transfer the soaked chickpeas to a saucepan, add 3 pinches of salt and bay leaves, pour in some hot water, and simmer for 2 hours, adding water occasionally.
- 4
Step 4
Peel the carrot and onion, then rinse under water. Chop half of the carrot and the onion into medium pieces. Sauté in vegetable oil for about 3-4 minutes until lightly browned.
- 5
Step 5
Wash the tomatoes and remove the green cores from the fruits. Cut into medium pieces and add to the container together with the chickpeas.
- 6
Step 6
Peel the garlic cloves, press them into a container, pour in water, and add black ground pepper and salt. Simmer for about 20 minutes until the carrots are tender.
- 7
Step 7
Then place the hot dish on plates and serve, garnished with parsley.