How comforting these are stewed chickpeas with curried zucchini when you come home cold. If you are looking for a recipe that will warm you up in winter and that is also healthy and nutritious, you have found it, this is a great alternative.
This vegan stew is very easy to prepare. ideal as a single dish, since it has a significant amount of vegetables. Although if you wanted to make it even more complete, you could always add some diced potatoes or sweet potatoes.
There is a generous amount! Since you start cooking, prepare at least a portion for a couple of days. You can even add some more and freeze, so when you have one of those weeks in which you lack time you can use them. Will you dare to prepare it?
Ingredients for 4
- 240g. chickpeas (soaked overnight)
- Carrots 2
- 2 leeks
- 1 hoja de laurel
- 1 chopped onion
- 2 green bell peppers, chopped
- 1 zucchini, diced
- 2 tomatoes, peeled and diced
- 1 teaspoon of curry
- Sal Island
- Pepper
- 3 tablespoons of virgin olive oil
Step by step
- Put the chickpeas in the slow cooker, the carrots, the leeks, a pinch of salt, a bay leaf and cover with water. Close the pot and once it has reached the necessary pressure, cook the chickpeas for about 30 minutes.
- Once the pot is running, heat the oil in a saucepan and sauté the onion and pepper for 5 minutes.
- Then add the zucchini and cook 10 more minutes.
- Then add the tomato and over low heat cook until it is very soft.
- So, salt and pepper add the curry, mix and set aside with the heat off until you have the chickpeas ready.
- When you can open the pot place in the blender glass the leeks and carrots that you have cooked with the chickpeas together with a ladle of broth and some chickpeas and mash. Add this mixture to the vegetable casserole, heat it again, and mix.
- After add the chickpeas and a little more of the cooking broth if necessary and cook for a couple of minutes.
- Serve the stewed chickpeas with curried zucchini piping hot.