Vegetable Stew with Chickpeas and Spicy Passata
Main Dishes • Italian
Description
Enjoy your meal!
Ingredients
- Chickpeas 5 oz
- Eggplant 1 piece
- Zucchini 1 piece
- Carrot 1 piece
- Onion 2 pieces
- Bell pepper 1 piece
- Tomato Passata 10 fl oz
- Ground chili pepper a pinch
- Vegetable Oil 0 fl oz
- Fresh Ginger 1 piece
- Salt to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Soak the chickpeas for 12-24 hours: rinse them and cover with clean filtered water. Change the water several times during soaking. Then boil the chickpeas until tender and drain the water.
Step 2
Chop the vegetables randomly. Grate the ginger (1-2 cm) on a fine grater. Slice the onion into half rings.
Step 3
Fry the eggplant in vegetable oil until semi-cooked, then transfer to a saucepan. Lightly fry the zucchini, add the grated carrot, and julienned bell pepper, sauté, then transfer to the saucepan. Fry the onion until lightly golden.
Step 4
In a heated skillet with vegetable oil, warm the ginger and chili pepper, pour in the glass of tomato passata, and simmer for a few minutes. Pour the prepared mixture into the saucepan with the vegetables, add the boiled chickpeas, season with salt to taste, add a cinnamon stick, and simmer until the vegetables are cooked. This dish is good both hot and cold.
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