I love chickpeas in all forms. They are economical, versatile, and nutritious. My favorite recipe is undoubtedly chickpea curry, but I also tried the chickpea stew and I really liked it. Serve it with plenty of bread, polenta, or rice. An easy and very tasty dish that you can prepare with either soaked dry chickpeas, as I did, or pre-cooked chickpeas. Let’s get to work and prepare the chickpea stew together.
OTHER RECIPES WITH CHICKPEAS
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chickpea Stew
- 1.5 cups dried chickpeas
- 2 carrots
- 1 stalk celery
- 1 onion
- 4 tbsps extra virgin olive oil
- 14 oz tomato pulp
- 4 tbsps tomato paste
- A few leaves basil
- 1 tbsp chopped parsley
- lemon zest (grated)
Tools
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- Pressure Cookers
- Chopper
- Frying Pan
Steps for Preparing Chickpea Stew
If using dried chickpeas, soak them the night before. They need to soak for at least 12 hours. In the morning, rinse and boil them. In a pressure cooker, it will take 45 minutes. Double the time in a regular pot.
After cleaning the celery, carrots, and onion, chop everything. Sauté in a pan with a drizzle of oil. Add the drained chickpeas and salt. After letting it season, add the tomato pulp and paste.
Cover with a lid and let it simmer for 30 minutes. Add a bit of water if necessary. To make the chickpeas creamier, blend a small portion with an immersion blender. Add fresh basil and a little grated lemon zest. Finish with chopped parsley and serve.
Storage
You can store the chickpea stew in the refrigerator for two or three days.
