Chickpea stew with tomato and peppers

Chickpea stew with tomato and peppers

Fall begins shortly in the southern hemisphere and what better way to write down hearty and nutritious recipes for those first cool days of the year.


  • Cooked chickpeas)
  • Carrots
  • Green peas
  • 3 tomatoes (approximately 350 gr)
  • Red pepper (about 150g)
  • 2 heads of garlic
  • Pinch of salt
  • Water
  • Parsley (optional)


Boil water in a pot, if it is made of clay, the better. When the water comes to a boil, add the whole tomatoes, previously washed, for 5 minutes.

At the same time, peel and cut the garlic and remove the sprout from the center. Chop them fine. Cut the red peppers small.

After 5 minutes have passed, carefully remove the tomatoes from the pot, pass them a little under cold water to warm them and peel them.

In the pot now add a little water, the garlic cut over high heat until the water evaporates. Then add the peppers and sauté with a little oil for about 10 minutes.

After these 10 minutes, add the peeled and chopped tomatoes to the pot, lower the heat to medium heat, add the salt, cover the pot and cook for 15 minutes.

Mix the preparation (garlic, peppers and tomatoes) not too much, it does not need to be like a puree.

Add the chickpeas with the water in the can that will make the stew thicker.

Keep over high heat and for another 15 minutes, stirring so that it sticks.

When serving, chop parsley or cilantro and sprinkle.

Video: Lebanese chickpeas soup (August 2021).