The beef stew and chickpea soup is a rich and nutritious dish, perfect for warming up on gloomy days.
I made this soup by browning beef stew in a pan with minced celery, carrot, and onion. Then, in various steps, I added potatoes and chickpeas, and flavored everything with rosemary, bay leaf, and curry.
This soup is a real comfort food that nourishes the senses with its intense aroma and rich, satisfying flavor.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop, Slow cooking
Ingredients
- 10 oz beef stew
- 5 oz cooked chickpeas
- 1.75 oz potatoes
- 3.5 oz tomato pulp
- 1 sprig rosemary
- 2 leaves bay leaf
- 1 tbsp curry
- 1 carrot
- 1 stalk celery
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Steps
To make the beef stew and chickpea soup, mince the onion, celery, and carrot.
In a large and tall pot, heat the oil, then add the previously prepared mince along with the meat; brown over high heat until the meat is well colored.
Cover with hot water (or vegetable broth) and cook gently for at least half an hour, until the vegetables are soft.
In the meantime, peel the potatoes and cut them into wedges or cubes. Then add them to the pot with the meat.
Also add the curry, rosemary, bay leaf, and tomato pulp. Add more hot water if necessary, lightly salt, cover with a lid, and cook over low heat.
Finally, add the chickpeas and cook over low heat, without the lid, stirring occasionally, being careful not to break the meat.
Cook until the liquid has reduced to a sauce and the meat is tender.
At the end of cooking, adjust the salt and serve at the table. Enjoy your meal!
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