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🍲 Rustic Potato Chickpea Stew with Paprika

380 kcal · 45 min · 4 servings

Ingredients

• 600 g Potatoes
• 2 Stk Onions
• 3 Stk Garlic cloves
• 400 g Chickpeas (canned)
• 2 Stk Carrots
• 2 EL Paprika powder (sweet)
• 1 Stk Dried red chili pepper
• 1 L Vegetable broth
• 3 EL Olive oil
• 1 TL Salt
• 1 Bund Parsley (fresh)

Instructions

1. 1. Wash the potatoes and cut them into bite-sized cubes. Peel and dice the carrots.
2. 2. Finely chop the onions and garlic. Rinse the drained chickpeas.
3. 3. Heat the olive oil in a large pot. Sauté the onions and carrots for 3 minutes.
4. 4. Add the garlic, potatoes, and paprika powder. Stir for 1 minute until fragrant.
5. 5. Pour in the vegetable broth and drained chickpeas. Add the whole dried red chili pepper to the pot.
6. 6. Bring the soup to a boil, reduce heat, and let it simmer uncovered for 20 minutes until potatoes are tender.
7. 7. Remove the dried red chili pepper. Season the soup with salt.
8. 8. Chop the parsley roughly. Stir it into the soup just before serving.
9. 9. Serve the stew hot in deep plates.

Nutrition per serving

• kcal: 380
• Protein: 16 g · Fett/Fat: 14 g · Carbs: 48 g