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Chickpeas Stew Serves 4
This delicious stew is a perfect wet weather dish served with couscous. It can be cooked in a crockpot/slow cooker as well.
Ingredients
1 Cup Chickpeas (soaked 8 Hrs)
1 Onion diced
4 Garlic Cloves sliced
Olive Oil
1 Lrg Potato cubed
2 Turnips (or 1 Sml Rutabaga) cubed
2 Celery Stalks sliced
1.5 Cups Canned Tomatoes chopped
1.5 Cups Red Wine
1 Tbsp Curry
1/2 Tbsp Ground Cumin
1 Tbsp Paprika
1 Tsp Dried Sage
1 Tsp Dried Basil
1 Tsp Dried Majoram
Salt & Pepper
Preparation
Drain chickpeas (soaked method), put them in a pressure cooker or pot with tid likd - add water.
Do not add salt - chickpeas will not soften.
Cook for 40mins (Pot = 1 Hr)
When chickpeas are cooked, saute onions in a large pot until golden (3mins).
Add garlic and saute 3mins.
When garlic is soft - add cooked chickpeas and remaining ingredients - simmer 45mins.
Serve with couscous.
Wine Suggestion: A creamy Chardonnay or Gruner Veltliner wine would pair beautifully.
