Why is it that all mothers teach us how to cook first is a good vegetable stew with chickpeas? Well, they teach us or at least they try. Today I bring you this recipe but with a little trick: we will use the chicken soup frozen of previous cooked and chickpeas already cooked from the pot so that the cooking is not so slow and long.
If you are interested, do not miss it!
Vegetable stew with chickpeas
Who can resist a rich and blunt vegetable stew with chickpeas? A traditional recipe that is passed from generation to generation
Author Carmen Guillen
Kitchen: Traditional
Recipe type: Vegetables
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 pot of cooked chickpeas
- Liter and a half of chicken broth
- 100 grams of green beans
- A piece of pumpkin
- 3 potatoes, cut into pieces
- Carrots 2
- Paprika
- Sal Island
Preparation
- In a pressure cooker we are throwing each and every one of the ingredients previously exposed: the liter and a half of chicken broth, the pot of cooked chickpeas, the green beans cut into pieces, the piece of pumpkin peeled and also cut into small cubes, the carrots in thick slices, the three potatoes peeled and cut into chunks, a teaspoon of sweet paprika to add color and a little salt.
- We put it on the candle over medium heat during 40 minutes. Over time we opened and tried especially the potatoes and carrots which is what takes the longest to do. If they are done we can set aside, if they are still somewhat hard we can let it boil for 5 or 10 more minutes but with the pot uncovered.
Nutritional information per serving
Calories: 400