The veal stew with chickpeas is a very simple dish to prepare that reminds me of the flavors from my childhood. I love legumes and enjoy using them to enrich my dishes.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3.5 oz carrots (2 small carrots)
- 1.75 oz onion (1 small onion)
- 5.3 oz potatoes (1 large potato)
- 1.43 lbs veal (stew)
- 8.5 canned chickpeas (drained weight)
- 3 pinches fine salt
- 1 1/2 tbsp thyme (dried leaves)
- 1 1/2 tsp bay leaf (dried and ground)
- 6 tbsp olive oil
Preparation
Wash, peel, and cut the potato into cubes about one centimeter in size.
In a pot (or a pan), put about 3 tablespoons of olive oil, heat it up, and add the veal stew.
Fry it well until it turns golden, remove it from the pot and place it on a plate.
In a large pan, add another three tablespoons of oil, heat, and add the onion that you have previously washed and chopped into very small pieces.
Sauté, add the carrot, previously washed and cut into cubes about one centimeter in size, the potatoes, and sauté for a few minutes.
At this point, add the veal stew, mix well.
Finally, add the chickpeas with their water, thyme, bay leaf, adjust salt, and cook on low heat with the lid on for at least an hour, stirring occasionally with a wooden spoon.
The chickpea water should suffice, if not, add a little more.
Ensure the meat is not stringy; if it is, it needs further cooking.
Suggestions/Tips
In the recipe, I used dried spices since I didn’t have fresh ones, but fresh ones are also fine if you have them.
The cooking time of an hour is indicative and depends on the tenderness of the meat, it might require more time, ensure the meat is not stringy, at this point, it will be cooked well.
If you enjoyed the Veal Stew with Chickpeas, also try the other Stew recipes:
With Potatoes
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