Vegetable Stew with Chickpeas and Spicy Passata

Main Dishes | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Enjoy your meal!

Ingredients

Chickpeas - 3.5 oz
Eggplant - 1 piece
Zucchini - 1 piece
Carrot - 1 piece
Onion - 2 pieces
Bell pepper - 1 piece
Tomato Passata - 8 fl oz
Ground chili pepper - a pinch
Vegetable Oil - 1 fl oz
Fresh Ginger - 1 piece
Salt - to taste
Herbs - to taste

Step by Step guide

Step 1

Soak the chickpeas for 12-24 hours: rinse them and cover with clean filtered water. Change the water several times during soaking. Then boil the chickpeas until tender and drain the water.

Step 2

Chop the vegetables randomly. Grate the ginger (1-2 cm) on a fine grater. Slice the onion into half rings.

Step 3

Fry the eggplant in vegetable oil until semi-cooked, then transfer to a saucepan. Lightly fry the zucchini, add the grated carrot, and julienned bell pepper, sauté, then transfer to the saucepan. Fry the onion until lightly golden.

Step 4

In a heated skillet with vegetable oil, warm the ginger and chili pepper, pour in the glass of tomato passata, and simmer for a few minutes. Pour the prepared mixture into the saucepan with the vegetables, add the boiled chickpeas, season with salt to taste, add a cinnamon stick, and simmer until the vegetables are cooked. This dish is good both hot and cold.