The best Chickpea stew (Garbanzos)

One of the top lunch menus, Chickpea stew. It is ideal to have it for lunch in winter. High protein with lots of veggies, Try having it with jasmine rice with a little bit of Tabasco on top. 

[Duration]2-3.5 hrs（Mostly simmering time）

[Ingredientes] (6-8ppl)

Vegggies

  • Chickpea：1kg

  • Leeks: 2pc (Use the green parts)

  • Buttersquash (or Pumpkin)：300-500g

  • Onion：１pc (Large)

  • Tomatos： 2pc (Medium)

  • Carrots：3pc 

  • Green peppers：8-10pc 

  • Red peppers：5pc (optional)

  • Red paprica：2pc

  • Celery：１/2pc

  • Garlic：3pc

Other

  • Extra virgin Oil

  • Laurel：１reef

  • Vegitable stock cube：1-2pc

  • Sea salt

[Instructions]

PREPARATION：Put chickpeas in the water for a night before (You can also buy the ones that are already boiled) 

  1. Cut tomatoes into diced  

  2. Peel onions and cut them into diced

  3. Cut leeks n round slices

  4. Peel carrots and cut them into diced

  5. Cut peppers and paprica into diced 

  6. Cut celery in round slices

  7. Use a big pressure cooker and heat olive oil, then add onions

  8. Add other veggies except pumpkin and fry over medium heat

  9. Add 100ml water (just for avoiding the chickpeas from being burn)

  10. Lince the chickpeaks and drain off the water

  11. Add chickpeas in the big pot and add water until covering the ingredients

  12. Peel garlic, crush them by using a garlic press and add in the pot

  13. Add laurel and vegetable cubes(the vegetable cubes are optional)

  14. Use a lid and simmer with low hear for 1.5-2hours

  15. Add salt and check the taste

  16. Add pumpkin and this time don't use the pressure and heat them in low heat.

It's ready when the chickpeas are cooked well. 

＊THE SIMMERING TIME DEPENDS ON THE chickpeas. 

＊THE TASTES EVEN BETTER IF YOU SIT THEM FOR A DAY OR TWO, SO IT'S BETTER TO COOK 1 DAY BEFORE YOU EAT.

＊THE KEY POINT IS LEEKS. YOU DON'T HAVE TO USE ALL OTHER VEGETABLES IN THE LIST BUT MAKE SURE TO USE LEEKS. 

＊GARLIC PRESS MAKES THE TASTE DIFFERENT SO PLEASE HAVE IT READY TO COOK THIS. 

＊THE REST CAN BE STORED IN THE GLASS BINS AND KEEP THEM IN THE FREEZER.  YOU CAN DEFROST IN THE ROOM TEMPERATURE AND RE-HEAT IN THE POT BEFORE YOU EAT.

Tomoko Yokota