The veal stew with chickpeas is a very simple dish to prepare, which reminds me of the flavors of my childhood. I love legumes and I like to use them to enrich my dishes.

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Here are the links to other stew recipes:

Difficulty: Easy
Preparation time: 30 Minutes
Portions: 4 servings
Cooking methods: Stove
Cuisine: Italian

Ingredients

1 cup carrots (2 small carrots)
1/3 cup onion (1 small onion)
1 cup potatoes (1 large potato)
1.5 lbs veal (stew)
1 can canned chickpeas (drained weight)
3 pinches fine salt
1/2 tablespoon thyme (dried leaves)
1/2 teaspoon bay leaf (dried and ground)
6 tablespoons olive oil

Preparation

Wash, peel, and dice the potato into approximately half-inch cubes.
In a pot (or skillet) add about 3 tablespoons of olive oil, heat it up, and add the stew meat.
Brown it well until golden, remove it from the pot, and place it on a plate.
In a large skillet, add another 3 tablespoons of oil, heat it up, and add the onion that you have previously washed and finely chopped.
Sauté, add the carrot, previously washed and diced into approximately half-inch cubes, the potatoes, and sauté for a few minutes.
At this point, add the stew meat, mix well.
Finally, add the chickpeas with their water, the thyme, the bay leaf, adjust the 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 be enough, but if it’s not, add a little more.
Check that the meat is not stringy, if it is, it needs more cooking.

Suggestions/Tips

In the recipe, I used dried herbs, as I did not have fresh ones on hand, which are perfectly fine if you have them.

The cooking time of an hour is approximate and depends on the tenderness of the meat; it may take longer, ensure the meat is no longer stringy, at which point it will be well cooked.

If you enjoyed the Veal Stew with Chickpeas, try the other Stew recipes too:

Texan Style

Crusted

Wild Boar Stew

With Potatoes