Learn how to make the best chickpea stew with roasted peppers sauce. This Spanish style chickpea stew is easy to make, it's vegan and anyone can make it at home.
INGREDIENTS FOR YIELDS
2 Garlic cloves, minced
1 Carrot, diced
1 Tomato, diced
1 jar Roasted bell peppers
1 teaspoon Smoked paprika
Salt to taste
1/2 teaspoon Cumin (optional)
1/2 teaspoon Red chili flakes (optional)
1-1½ Cups (240-360ml) Water
1 can Chickpeas
In a large pan heat 2 tablespoons of olive oil. Add chopped onion and sauté until golden, about 5-7 minutes. Add garlic, carrots and cook and softened, about 4-5 minutes. Add chopped tomato and cook for 4-5 minutes.
Add roasted peppers, paprika, salt, pepper and cook for 1 minutes. Transfer the vegetables into a blender, add water and blend until smooth. You also can use hand blender.
Pour the mixture to the pan, add chickpeas, bring to a simmer, cover, and simmer for about 10 minutes.
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