Meatball Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 30 min.
Ready in
Ingredients
for
4
- Ingredients
- ⅞ cup dried chickpeas (soaked overnight)
- 2 cups Tomatoes (tinned)
- 7 ozs Mettwurst (salami-style sausage)
- 1 onion (finely chopped)
- 1 Tbsp olive oil
- 1 yellow pepper (halved, seeds and interior white skin removed, finely chopped)
- 1 red pepper (halved, seeds and interior white skin removed, finely chopped)
- 1 ⅔ cups vegetable stock
- 1 Tbsp fresh Sage (chopped)
- small Sage (to garnish)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Juicer, 1 Glass, 1 Long-handled spoon
Preparation steps
1.
Discard the chickpeas which have floated to the top. Rinse the remaining chickpeas and cook for 30–45 minutes until al dente.
2.
Squeeze the mettwurst out of its skin and form into small balls. Carefully fry the meatballs in hot oil together with the onion and sauté for approx. 3 minutes.
3.
Add the peppers and fry lightly. Add the tomatoes and the stock. Mix in the drained chickpeas and simmer for about 10–15 minutes stirring occasionally. Season with salt and pepper and add the sage towards the end.
4.
Pour into preheated bowls and garnish with sage.
