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🍽️ Hearty Chickpea and Tomato Stew

434 kcal · 30 min · 4 servings

Ingredients

• 250 g chickpeas (soaked overnight)
• 150 g carrots
• 350 g tomatoes
• 150 g celery
• 150 g leek
• 1 red chili pepper
• 1 onion
• 3 garlic cloves
• 3 tbsp olive oil
• 150 ml white wine
• 500 ml meat broth
• 1 bay leaf
• salt
• pepper (from the mill)
• 2 coarse, raw frying sausages (approx. 150 g)
• 2 tbsp chopped parsley
• 100 g crème fraîche (min. 30% fat content)

Instructions

1. 1. Rinse the chickpeas under cold water and let them drain well.
2. 2. Peel the carrots.
3. 3. Slice the carrots into thin rounds.
4. 4. Cut the carrot rounds into batons.
5. 5. Dice the carrot batons into fine cubes.
6. 6. Score a cross into the bottom of the tomatoes.
7. 7. Pour boiling water over the tomatoes.
8. 8. Peel the skin off the tomatoes.
9. 9. Halve the tomatoes.
10. 10. Remove the seeds from the tomato halves.
11. 11. Dice the tomato flesh into small pieces.
12. 12. Wash the celery.
13. 13. Pull off the fibrous strings from the celery.
14. 14. Slice the celery into thin rounds.
15. 15. Clean the leeks.
16. 16. Wash the leeks.
17. 17. Halve the leeks lengthwise.
18. 18. Cut the leeks into small pieces.
19. 19. Wash the chili pepper.
20. 20. Halve the chili pepper lengthwise.
21. 21. Remove the seeds from the chili pepper.
22. 22. Finely dice the chili pepper.
23. 23. Peel the onion.
24. 24. Peel the garlic.
25. 25. Finely dice the onion.
26. 26. Finely dice the garlic.
27. 27. Heat the olive oil in a large pot.
28. 28. Sauté the onions and garlic until translucent.
29. 29. Add the chickpeas to the pot.
30. 30. Add the chili pepper to the pot.
31. 31. Add the tomatoes to the pot.
32. 32. Stir the ingredients.
33. 33. Deglaze the dish with white wine.
34. 34. Pour in the meat broth.
35. 35. Place the bay leaf in the pot.
36. 36. Season with salt.
37. 37. Season with pepper.
38. 38. Close the pot lid.
39. 39. Let the stew cook for 60 to 70 minutes.
40. 40. Remove the meat from the sausages.
41. 41. Add the remaining vegetables 10 minutes before the end of the cooking time.
42. 42. Add the sausage meat 10 minutes before the end of the cooking time.
43. 43. Let everything finish cooking.
44. 44. Taste the dish again and adjust seasoning.
45. 45. Fill four bowls with the stew.
46. 46. Sprinkle the stew with parsley.
47. 47. Serve the stew with crème fraîche.

Nutrition per serving

• kcal: 434
• Protein: 15 g · Fett/Fat: 29 g · Carbs: 22 g