Slow Cooked Vegetables with Chickpeas
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ¼ cups dried chickpeas (rinsed and picked over)
- salt (to taste)
- 4 fresh Tomatoes (washed)
- 1 red Bell pepper (washed; seeded and roughly chopped)
- 1 yellow Bell pepper (washed; seeded and roughly chopped)
- 1 green Bell pepper (washed; seeded and roughly chopped)
- 1 Zucchini (washed and trimmed)
- 1 onion (peeled and finely chopped)
- 1 clove garlic cloves (peeled and minced)
- 2 Tbsps vegetable oil
- 1 pinch ground Saffron
- freshly ground Black pepper (to taste)
- 1 ½ Tbsps butter
- ½ bunch fresh parsley (chopped)
- 1 tsp fresh mint (chopped; please extra leaves for garnish)
- 1 Tbsp Curry powder
- crusty Bread (to serve)
Preparation steps
1.
Cover the chickpeas with water and soak overnight. Drain.
2.
Place the drained chickpeas in a pan of salted boiling water, reduce heat and maintain a gentle simmer for 1 hour.
3.
Meanwhile, blanch the tomatoes in boiling water and plunge into to cold water. Remove skins and seeds and roughly chop. Slice the zucchini in half lengthwise and slice into bite-size pieces.
4.
Heat the oil in a large skillet or pot; add the onions and saute until soft and translucent. Add the tomatoes, peppers, zucchini and garlic and saute briefly, about 3 minutes.
5.
Drain the chickpeas, reserving 2 1/2 cups cooking liquid. Add the chickpeas and the cooking liquid to the skillet with the vegetables. Stir in the saffron and season with salt and pepper, simmer for 20 minutes.
6.
Melt the butter, add the chopped parsley, mint and curry powder. Stir butter mixture into the finished stew. Garnish with mint leaves and serve with crusty bread.
