Recipe
Chickpea stew
easy
APPROX. 30 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
3095 kJ / 739 kcal (Per person)
Ingredients
- Carbohydrates63 g
- Sugar12 g
- Fat25 g
- Protein66 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.
Serving
Serve in soup bowls and sprinkle with the chopped parsley.
Serve the serrano ham on a serving dish together with olive bread.
Origin
Kuhn Rikon
easy
APPROX. 30 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
3095 kJ / 739 kcal (Per person)
Ingredients
- Carbohydrates63 g
- Sugar12 g
- Fat25 g
- Protein66 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. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
6. Season to taste with freshly ground sea salt and black pepper.
Serving
Serve in soup bowls and sprinkle with the chopped parsley.
Serve the serrano ham on a serving dish together with olive bread.
Origin
Kuhn Rikon
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