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Chickpea Stew

Chickpea Stew

Watch it .gravy
soup vegetarian
40 g olive oil
1 red onion
3 cloves garlic
1 red bell pepper
1 green bell pepper
10 g salt
pepper
1 g turmeric
4 g sweet paprika
2 g smoked paprika
1 ½ c cherry tomatoes
4 yellow potatoes
400 ml canned chickpeas
960 g unsalted veggie stock
1 lemon
few sprigs parsley
  1. 1. Heat up a stockpot to medium heat.
  2. 2. Add 40g olive oil followed by 1 red onion, chopped, and 3cloves garlic.
  3. 3. Sauté for 3-4 minutes.
  4. 4. Add 1 red bell pepper and 1 green bell pepper and sauté for a couple of minutes.
  5. 5. Add 10g salt, pepper to taste, 1g turmeric, 4g sweet paprika, and 2g smoked paprika.
  6. 6. Give the pan a good stir.
  7. 7. Add 1 ½ cups cherry tomatoes, 4 yellow potatoes, 400ml canned chickpeas, and 960g unsalted veggie stock.
  8. 8. Boil.
  9. 9. Set heat to medium.
  10. 10. Cover and cook 15-18 min.
  11. 11. Blend smooth with immersion blender.
  12. 12. Serve with 1 lemon wedges and few sprigs parsley.

I don't like the unblended tomato chunks.