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Chickpea Stew #vegetarian #yummy

Chickpea Stew #vegetarian #yummy

Here is the best consoling and healthy Chickpea Stew (Vegan, without gluten) ever! Made with straightforward fixings from essential fixings with an incredibly heavenly taste that will keep you returning for additional!

I have been so occupied of late, it's been a crazy ride since our turn to Ohio. Such a large number of superb things are occurring to our family and we feel so appreciative for the wealth of endowments that are coming our direction. I have been postponing setting up new formulas since it's been so troublesome for me to choose which ones go on my site and which ones go in my cookbook.

Truly! you heard me, my cookbook is practically prepared. I can't keep the quiet any more and need to impart to all of you that I have been doing. Moving here has given me extended periods of time of having the capacity to analyze in my kitchen. Try not to misunderstand me where I lived in Virginia, was additionally calm yet in an unexpected way. Devannah began school in January yet did a large portion of her classes on the web. Here she heads off to college full time so it's simply Daevyd and myself at home.

With the end goal for me to concentrate on the cookbook, I needed to limit my skincare requests to private clients.

Chickpea Stew #vegetarian #yummy

Also try our recipe : Vegan Gumbo #vegan #healthyrecipe

Ingredients :
  • 1 cup chick peas, dry or two-15 ounce cans chick peas, drained
  • 1 tbsp olive oil, (1/4 cup water)
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1/4 cup red bell pepper, chopped
  • 1 medium tomato, chopped
  • 1 carrot, diced
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tbsp tomato paste
  • 2 cups liquid from boiled chickpeas, or vegetable broth
  • 1/2 tsp sea salt
  • 1/4 tsp Cayenne pepper

Instructions :
  1. If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.
  2. Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
  3. Lower heat to simmer and cook until tender, about 1 hour.
  4. Drain chickpeas and reserve 2 cups of liquid, set aside.
  5. If using canned chickpeas, start at step 5.
  6. Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.
  7. Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
  8. Add tomato paste and vegetable broth or reserved chickpeas water (aquafaba), cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.
  9. Mash some of the chickpeas, with the back of a fork to thicken stew.
  10. Check seasoning, add cayenne pepper and extra salt and pepper as needed.
  11. Delicious served with brown rice.
Source : bit.ly/2C9XzXl

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