Chickpea stew

Name: Chickpea stew
Prep time: 420 min
Cook time: PT-390M
Total time: 30 min
Yield: 4
Ingredients: 500 g chickpeas (soak in cold water overnight or for 7 hours); 2 tbsp extra virgin olive oil; 1 onions (chop finely); 2 garlic cloves (Crush); 100 g bacon cubes; 2 green pepper (core and remove white skin, then cut into strips); 3 carrots (peel and slice finely); 1 tbsp tomato purée; 1/2 tsp hot paprika; 1 tbsp paprika, mild; 2 bay leaves; 1 l instant beef stock (prepare); 1 bunch leaf parsley (roughly chop); 120 g serrano ham (in thin slices as garnish); Sea salt and black pepper (Freshly ground)

easy

APPROX. 30 Minutes

Enough For

4 persons

Cookware

DUROMATIC® pressure cooker

Nutritional Value

3095 kJ / 739 kcal (Per person)

Ingredient

Carbohydrates 63 g
Sugar 12 g
Fat 25 g
Protein 66 g

Allergens

pulse

Note

Soak chickpeas in cold water for 7 hours or overnight

Ingredients

500 g chickpeas soak in cold water overnight or for 7 hours
2 tbsp extra virgin olive oil
1 onions chop finely
2 garlic cloves Crush
100 g bacon cubes
2 green pepper core and remove white skin, then cut into strips
3 carrots peel and slice finely
1 tbsp tomato purée
1/2 tsp hot paprika
1 tbsp paprika, mild
2 bay leaves
1 l instant beef stock prepare
1 bunch leaf parsley roughly chop
120 g serrano ham in thin slices as garnish
Sea salt and black pepper Freshly ground

Instructions

1. Brown the lardons in olive oil.

2. Add the onions, garlic and tomato puree and cook for 2 minutes.

3. Add carrots, pepper and paprika powder and sauté for 2 minutes.

4. Add the chick peas, bouillon and bayleaf.

5. Close the lid. Cook under pressure at setting 2 for 15 minutes.

6. At the end of the cooking time, cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.

7. Season to taste with freshly ground sea salt and black pepper.