Ingredients and Weight:
- Chickpeas, dried, 1 pound
- Olive oil, 1/2 cup
- Onion, chopped, 1 large
- Celery, chopped, 2 stalks
- Carrots, chopped, 2
- Garlic, minced, 4 cloves
- Ground cumin, 1 teaspoon
- Ground coriander, 1 teaspoon
- Smoked paprika, 1/2 teaspoon
- Vegetable broth, 4 cups
- Diced tomatoes, canned, 28 ounces
- Vegetable bouillon cubes, 2
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (beginner)
Preparation Method Steps:
- Rinse and sort chickpeas, removing any debris.
- In a large pot or Dutch oven over medium heat, heat olive oil.
- Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Stir in garlic, cumin, coriander, and smoked paprika and cook for 1 minute, until fragrant.
- Add chickpeas, vegetable broth, diced tomatoes, vegetable bouillon cubes, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 1 hour, or until chickpeas are tender.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 15 grams
- Fiber: 10 grams
Dish Characteristics:
- Rich and flavorful Mediterranean stew
- Tender chickpeas and crisp vegetables
- Warm and comforting
- Suitable for a variety of dietary restrictions (vegetarian, vegan, gluten-free)
User Comments:
- "This stew is packed with flavor and perfect for a cold evening meal."
- "The use of spices gives the chickpeas a delicious depth."
- "I love that this dish is so easy to make and customizable with different vegetables."
- "The combination of chickpeas, vegetables, and broth is hearty and satisfying."
- "This recipe is a keeper and sure to impress my dinner guests."
Special Precautions and Tips:
- If you don't have time to soak the chickpeas overnight, you can boil them for 1 hour before cooking.
- Adjust the amount of salt and spices to your own taste preference.
- Serve the stew with crusty bread or rice for a complete meal.
