Vegetarian Meatball and Potato Stew

Von Spain on a Fork · 60 Min.

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Zubereitung

1. Heat 2 tbsp (30 ml) extra virgin olive oil in a stock pot over medium heat.
2. Add the finely chopped small onion, roughly chopped garlic (4 cloves) and bite-sized carrot pieces; cook until the onion is translucent, about 3 to 4 minutes.
3. Stir in 1 tsp (2.5 g) sweet smoked paprika and 1/2 tsp (0.5 g) dried thyme, then add the finely grated tomatoes and simmer until thickened, about 3 to 4 minutes.
4. Add the bite-sized potato pieces (3/4 inch / 2 cm), season with salt and pepper, then add 3 cups (720 ml) vegetable broth and the bay leaf. Bring to a boil over high heat, cover, and reduce to low-medium heat.
5. Meanwhile, drain and rinse the chickpeas, shake off the water, and mash them well in a large bowl.
6. Add the bread crumbs, egg, finely chopped onion, finely grated garlic clove, finely grated small carrot, chopped parsley (2 tbsp / 8 g), ground cumin (1/2 tsp / 1.5 g), salt and pepper. Mix until a paste-like texture forms.
7. Shape the mixture into golf ball-sized meatballs.
8. Heat 3 tbsp (45 ml) extra virgin olive oil in a frying pan over medium heat. Fry the meatballs in a single layer for 6 to 8 minutes, until golden all over. Set aside.
9. Simmer the stew for 20 to 25 minutes until the potatoes are cooked through. Stir in 1/3 cup (50 g) frozen peas, add the meatballs, cover and simmer for another 2 to 3 minutes.
10. Serve the stew in shallow bowls, garnished with fresh parsley.

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