Summer is a season of sun, fun and more, also a season where we should skip the heavier foods.
This Mediterranean chickpea stew is an ideal summer dish. It is light, nutrition and very delicious with its lightly zesty taste.
250g dried chickpeas
550 ml water
1 vegetable stock cube
1 – 2 lemons
1 larger or 2 smaller carrots
1 green onion
Spices of your choice (rosemary, thyme, oregano, basil etc,)
This is a pre–preparation.
In the night before you intend to make the stew you need to dunk the chickpeas in the cold water so they can become softer and bigger. The water needs to cover the chickpeas by 2 – 3 cm or 1 inch.
Cut the carrot, onion, green onion, leek ,and other vegetables if you want to experiment a bit.
NOTE: Don’t skin the carrots just wash them thoroughly, because of the skin in full of nutritious ingredients.
Add a vegetable stock cube in 550 ml of hot water to disolve it.
We will need it a bit later.
Drizzle the olive oil into the desired pot, just enough to cover the bottom and let it heat up on medium-high heat.
Add the vegetables and saute them. A good indication that they are sauteed is that the onion is becoming translucent.
Now that the vegetables are sauteed add the chickpeas with the dissolved vegetable stock.
Add the spices and grate one lemon, or less if you don’t like lemon zest.
Cook on medium-high heat until the water starts to boil.
When the water comes to a boil set the temperature to low and let the stew cook for about 45 min – 1 hour. Stir occasionally.
A good sign that the stew is cook is that you take some chickpeas and bite into them. If they fall apart easily in your mouth they are done.
Now you need something to thicken the stew. To do that take two full ladles of chickpeas with the stew water and transfer it into a blender.
Add salt, pepper, lemon juice from 1 – 2 lemons, and 5 tablespoons of olive oil.
Pulse in the blender until you get a creamy and unified mass.
Transfer the mass into the pot and stir well. After this cook for 3 – 5 mins
You can serve this stew as an hors d’oeuvres
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