Chickpea stew


- 300 grams of chickpeas

- 1/2 onion

- 1/2 red pepper

- 2 cups tomato sauce

- 2 cloves garlic

- 2 carrots

- 3 tablespoons oil

- 1 tablespoon paprika

- chopped parsley to taste

- salt to taste




Soak the chickpeas the night before, or ask per instructions.


Blend the onion, pepper, garlic and tomato sauce.


In a saucepan place the oil, when hot, pour the blended sauce in.


Add the chickpeas, and water if needed.


Add the paprika and salt to taste, and cook (making sure it doesn’t dry out! Add water if needed) until the chickpeas are almost soft enough to eat.


Peel and chop the carrots into small cubes, and add the cubes of carrots when chickpeas are almost cooked.


When both chickpeas and carrots are cooked; take the pan off the heat.


When serving sprinkle with chopped parsley, which adds flavor and aroma.