Vegetables with Chickpeas

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Instead of the vegetables mentioned above, eggplants, white cabbage (cut into large pieces), celery, and red or green bell peppers will also work well. To speed up the cooking process, you can use canned chickpeas (800 grams).

Ingredients

Chickpea - 8.8 oz
Bay leaf - 1 piece
Activated Baking Soda - a pinch
Rutabaga - 8.8 oz
Carrot - 8.8 oz
Potato - 10.6 oz
Courgette - 8.8 oz
Tomatoes - 17.6 oz
Onion - 3 heads
Garlic - 4 cloves
Olive Oil - 2 tablespoons
Ground coriander - 1 teaspoon
Black Cumin (Cumin) - 1 teaspoon
Harissa - 1 tablespoon
Turmeric - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste
Chopped Sage Leaves - 2 tablespoons

Step by Step guide

Step 1

Rinse the chickpeas and soak them overnight in a large amount of water mixed with baking soda (for 14 hours).

Step 2

The next day, drain the water and place the chickpeas in a pot with fresh water, which should cover the peas by about 2 finger widths. Add the bay leaf, bring to a boil over heat, and cook covered on low heat for 30 minutes.

Step 3

Wash, peel, and cut the carrot, rutabaga, and potato into large pieces. Wash, peel, and cut the zucchini into pieces 4-5 cm long. Remove the stems from the tomatoes, blanch them, peel, and cut them. Remove the seeds and cut into pieces.

Step 4

Peel and coarsely chop the onion and garlic. Mix the vegetables, onion, garlic, tomatoes, and olive oil with the chickpeas. Lightly crush the coriander and cumin in a mortar, add them along with the harissa and turmeric to the vegetables, and season with salt and pepper.