Chickpea Stew

Chickpea Stew

2 tbsp olive oil
1 large onion
5 cloves garlic
1 medium carrot
1 small potato (80g), cut into small cubes
1 can chickpeas (240g drained)
5 tbsp tomato sauce
1/8 tsp curcuma
1 tsp smoked paprika
generous pinch of salt
1 tsp curry powder
water, as needed

1) In a saucepan, heat the oil and add onions. Cook 5-10 minutes, stirring occasionally, until browned and fragrant. Add garlic and cook for another 2 minutes.

2) Add carrot, potatoes and 1/2 cup water. Cook 5 minutes. Add chickpeas, tomato sauce and spices. Cook, covered over medium heat, until the liquid is absorbed. Then add additional water and cook until it is absorbed again. Repeat the process as needed. Add water in small quantities - you don't want to have too much liquid in your stew. Cook until the potatoes and carrots are soft and all the liquid has been absorbed.

Serve over rice or eat plain. I prefer this without anything else, it's just too good!

Serves 2 (I ate it all by myself)

Recipe by collecting memories