The high temperatures that we are experiencing in the north these days are probably not the most appropriate to take this chickpea, pumpkin and pepper stew. A stew that we have prepared for weeks but that we could not find the moment to share with you.
As you will see, this is a very complete stew in which they are combined legumes and different types of vegetables. Among these the pumpkin and vegetables stand out, but others such as onion and tomato are also integrated into the recipe, which provides it with an extra color.
The color is probably the most striking thing about this dish. That combination of oranges and reds is the most attractive, don't you agree? Preparing the stew takes time but it is very simple. A time that you can cut if, like us, you use a quick cooker to cook the chickpeas.
Ingredients for 4
- 200 g. chickpeas
- 3 tablespoons of extra virgin olive oil
- 1 red onion, minced
- 1/2 roasted red bell pepper, chopped
- 1 large pumpkin wheel, cut into chunks
- 1 small tomato, crushed
- Vegetables soup
- 1/2 teaspoon of chorizo pepper meat
- Salt and pepper
- 1 hoja de laurel
Step by step
- Cook the chickpeas in a pressure cooker for 20 minutes with a pinch of salt and a bay leaf.
- Meanwhile, in a saucepan, heat the oil and sauté the onion and the red pepper for 10 minutes.
- Add the pumpkin and sauté a few minutes until slightly softened.
- Entonces add the crushed tomato, the chorizo pepper and cover the vegetables with broth. Cook the time necessary for the pumpkin to be tender, about 15 minutes depending on the size of the pieces.
- Once the pumpkin is tender add the chickpeas already cooked and a little of its water if necessary. Cook the whole for five minutes before serving.
- Serve the chickpea, pumpkin and hot pepper stew.
