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Madrider Kichererbseneintopf

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A hearty chickpea stew inspired by the flavors of Madrid.

Ingredients

Scale
  • 2 cups chickpeas, soaked overnight
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 3 carrots, sliced
  • 2 tomatoes, chopped
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 4 cups vegetable broth
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion and garlic, sauté until softened.
  3. Stir in the bell pepper, carrots, and sauté for another 5 minutes.
  4. Add the tomatoes, paprika, and cumin, mix well.
  5. Pour in the vegetable broth, add the chickpeas and bay leaf.
  6. Bring to a boil, then reduce heat and simmer for 45 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot.

Notes

  • For a thicker stew, mash some of the chickpeas.
  • Great served with crusty bread.

Nutrition

Find it online: https://ezeptzauber.de/madrider-kichererbseneintopf/