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Mediterranean-style slow-cooked chickpeas
Mediterranean-style slow-cooked chickpeas
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Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
140 minutes
Simplify vegetarian dinners with flavorful slow-cooked chickpea stew. Prepare ahead for best results.
Ingredients:
  • 300g dried chickpeas
  • 2 brown onions, halved, coarsely chopped
  • 3 garlic cloves, crushed
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 1L (4 cups) vegetable liquid stock
  • 40.00 ml coarsely chopped fresh oregano
  • 500g butternut pumpkin, deseeded, peeled, cut into 3cm pieces
  • 4 zucchini, cut into 3cm pieces
  • 1 (about 400g) eggplant, cut into 3cm pieces
  • 82.50 ml coarsely chopped fresh continental parsley
  • 42.00 gm fresh lemon juice
  • Crusty bread, to serve
Instructions:
  • In a spacious bowl, immerse the chickpeas in cold water and let them soak overnight. Drain before using.
  • In a large heavy-based saucepan over medium heat, sauté the onion and garlic in heated oil for 8-10 minutes until the onion softens. Stir in chickpeas, tomato, stock, thyme, and oregano. Bring to a boil, then simmer covered on medium low for 1 1/4 hours until thickened.
  • Cook the pumpkin, zucchini, and eggplant covered for 25 minutes. Then uncover, stir occasionally, and cook for another 15 minutes until the chickpeas and veggies are tender. Mix in half of the parsley and lemon juice, and season with pepper.
  • Divide the mixture into serving bowls and generously sprinkle with the remaining parsley. Enjoy with crusty bread, if preferred.

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