Chickpea Tomato Stew with Vegetables by Mónica Navarro

by Mónica Navarro
Chickpea Tomato Stew with Vegetables by Mónica Navarro

Ingredients:

 

Preparation:

  1. Prepare the vegetables: peel the carrot and slice in rounds. Wash the asparagus, cut off the bottom tips, and cut into small pieces. Wash the mushrooms and cut into quarters.
  2. Heat a good amount of olive oil on high in a large pan with the peeled and whole garlic clove.
  3. Toast the garlic clove on all sides and spread it around in the oil.
  4. Add the chickpeas and sauté 3-4 minutes until toasted.
  5. Add the paprika and then the white wine and let the alcohol evaporate.
  6. Add the Tomato & Mushroom Sauce and stock and blend well.
  7. Add all the vegetables, mix well, lower heat and bring to a simmer.
Chickpea Tomato Stew with Vegetables by Mónica Navarro — Delicious & Sons
  1. Cover and cook on low for about 20 minutes.
  2. Serve hot.
Chickpea Tomato Stew with Vegetables by Mónica Navarro — Delicious & Sons

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