Chickpeas Stewed with Vegetables
A hearty, wholesome, meat-free, and very tasty dish! This recipe is perfect as a side dish for meat or fish, and it also works as a meal on its own. That's especially handy for anyone observing a fast or watching what they eat, since chickpeas are high in protein.
Cooking method
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Step 1:
Gather the ingredients. Instead of tomato juice, I used puréed tomato pulp.
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Step 2:
Cover the chickpeas with water about an inch (2 cm) above them. Leave them to soak for 8 hours.
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Step 3:
After soaking, the chickpeas will have absorbed almost all the water. Add about another cup and set them over the heat. Cook the chickpeas for about an hour, until they're soft. Add a little salt as they cook. When they're done, drain off the remaining water.
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Step 4:
Cut the onion into small cubes.
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Step 5:
Grate the carrot on a coarse grater.
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Step 6:
Heat a skillet and pour in some vegetable oil. Add the onion and carrot. Sauté the vegetables over low heat for about 5 minutes.
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Step 7:
Add the tomato juice to the vegetables, then the sugar, salt, and pepper. Stir. Cook for about 5 more minutes.
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Step 8:
Add the cooked chickpeas to the skillet and stir.
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Step 9:
Cover the skillet and simmer the chickpeas with the vegetables for 20 minutes. Then turn off the heat and let the dish rest for about 2 hours.
- Chickpeas are a very ancient legume that came to us from the Middle East, where they were grown more than 7,000 years ago. They've become especially popular in recent years, as vegetarianism has caught on. Chickpeas are high in protein and serve as a meat alternative in various restrictive diets. Chickpeas are used to make falafel — round balls similar to meatballs — patties for veggie burgers, and hummus, the most famous Middle Eastern dip. Chickpeas with vegetables turned out really filling. I made them as a side dish; we loved the combination of the legumes with the vegetables, since chickpeas themselves are fairly mild in flavor. You can add other vegetables to this dish too — bell pepper, zucchini, and eggplant all work well. To brighten the flavor, add garlic and your favorite spices. You can use fresh tomatoes instead of tomato juice. Sprinkle the finished dish with fresh herbs. This dish is easy to make in a slow cooker: you don't need to boil the chickpeas separately, just soak them. Sauté the vegetables in the bowl, add the chickpeas and water, and set it to stew for an hour.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Pepper - 26 kcal/100g
- Tomato juice - 21 kcal/100g
