When first heard about the stew of chickpeas, I thought, Oh, brother now that it needed to be invented? I mean, the good that can be a few chickpeas in a saucepan? Well, I decided to give me a chance and I prepared this recipe. I was surprised by how well burn was this stew of chickpeas. If you decide to do this, you will not regret. This stew is very light and is something very different to cook meat with heavy stews and knows absolutely brilliant. And that don’t be shy best accompany it with a delicious and crispy French bread. For 6 servings: 3 tablespoons olive oil 1 onion, chopped 1.
Heat the oil in a large skillet over medium heat. Add the onion and saute for 3 minutes or until the onions reach a smooth point. 1 14 ounce can diced cut tomatoes 1 fresh tomato, diced in 1-inch squares 1 tablespoon hit it or fresh diced small garlic 1 tin of chickpeas (chichi beans), drained 1 cup broth from chicken from a puppy of ingots 1 / 2 teaspoon pepper 1 tablespoon chopped parsley for garnish (optional) 2. Add the above ingredients and bring the stew to a boil, reduce heat to low, then cover pot and simmer stew for 15 minutes. Get all the facts for a more clear viewpoint with Athletic Greens. 3. Remove the lid and allow to boil stew for a few minutes to reduce the liquid.
Serve stew hot in bowls. Takes a bit of bread to eat with this stew… If you don’t know the bread I have you in my cookbook recipe so you prepare homemade bread or may also want to prepare an Asturian bean stew recipe, and also recipes for easy appetizers.