Chickpeas, like most legumes, fit perfectly with all kinds of ingredients and are extremely versatile, since they lend themselves to virtually any elaboration. However, when it is healthy and balanced recipes, the chickpeas with vegetables is one of the best, since it provides the necessary energy to face the day thanks to carbohydrates, fiber, vitamins and minerals. For the preparation of this recipe Chickpea stew with vegetables we have opted for boat chickpeas, since it is much faster to do. However, if you prefer to wear dry chickpeas, we recommend soaking them the night before and, the next day, drain them. We have also used the fast pot. Keep reading to discover all the secrets we share in recipes and learn how to make chickpeas with vegetables.
| 🚻 3 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make chickpeas with fast vegetables: |
| 1 Cooked chickpea boat ½ onion 1 piece of leek. 1 pinch of ground ginger 1 pinch of cumin 1 pinch of salt to taste 1 medium or large potato |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chickpeas with fast vegetables:
1. We chop all vegetables in advance trying not to make pieces too small in the case of onion and leek, and not very large in the pepper, carrot and zucchini.
2. We started preparing the vegetable stir-cooking the onion and the leek in about two tablespoons of hot olive oil.
3. Add the pepper and carrot when the onion begins to become transparent. We cook at all times with the fast pot over medium heat.
4. Once the previous ingredients begin to be soft, we add the zucchini and salt to taste. If we see it necessary, we can add a tablespoon of oil. We have not incorporated more vegetables, but if you want you can add a chopped tomato at this point, which will give a touch of flavor to chickpeas with exquisite vegetables.
5. We cook a few more minutes and pour the vegetable broth to cover the ingredients. We do not add more liquid because we are going to crush the sauce, however, if you like to do the chickpea stew with the entire vegetables, in the next step we explain what to do.
6. When the vegetables are made, we crush the whole sauce and return to introduce it into the pot. In case of not wanting to crush, we simply leave the ingredients that cook for about 5 minutes with the broth and go to the next step.
7. Add the peeled potato and cut into cubes of the same size. We also incorporate the chickpeas and mix. We continue cooking over medium heat. Even if you have not crushed the sauce, this step and the next must be the same.
8. Sprinkle the spices to taste, place the bay leaf and pour a little more vegetable broth, to cover the chickpeas. Cover the Express pot and let cook about 15 minutes. We have used a quick pot, if your pressure pot is of the traditional ones, you may have to add a few more minutes to cooking.
Trick: If you have used dry chickpeas, you must cook them without the potato for about 20 minutes with the cover covered and having added the liquid to cover them. Then, you can incorporate the potato.
9. After time, we wait for the pot to expel the air and uncover carefully. If we want the chickpea recipe with vegetables to be thicker, we leave the pot over 5 more minutes. And ready! As you can see, making a chickpea stew in Express pot is very easy and fast. We can accompany this dish with a tomato salad, especially if we have not used this ingredient.
