The Chickpea Recipe I’ve been making Every Week!

By Yeung Man Cooking · 50 min

Ingredients

Instructions

1. Finely chop the garlic. Dice the red onion and both bell peppers. Peel the potatoes and cut them into about 1-inch cubes. Halve the cherry tomatoes. Rinse and drain the chickpeas.
2. Heat a stockpot over medium heat. Add the olive oil, then the red onion and garlic, and sauté for 3 to 4 minutes. Add the red and green bell peppers and sauté for a couple of minutes.
3. Add the salt, pepper, turmeric, sweet paprika and smoked paprika and stir well. Add the tomatoes, potatoes, chickpeas and unsalted veggie stock, stir and bring to a boil.
4. Once boiling, cover and cook on medium-low for 15 to 18 minutes.
5. Transfer 2 to 3 cups of the stew to a blender and blend on medium-high for a few seconds, then return it to the pot. (An immersion blender can be used instead.) Stir to combine.
6. Plate, squeeze over fresh lemon juice, sprinkle with chopped parsley and serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

More recipes with

GarlicOnionTomatoLemonBell pepperPotatoRed onionCherry tomato