Mediterranean Stew with Chickpeas

    45 minutes

    Like a cross between a soup and stew this dish has heap of veggies and chickpeas as well so it makes a nice vegetarian dinner. Serve with couscous.

    3 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 2 medium onions, quartered
    • 2 cloves garlic, minced
    • 2 red capsicums
    • 5 tomatoes
    • 3 potatoes
    • 6 zucchini
    • 4 sprigs of parsley
    • 6 basil leaves
    • 1 teaspoon ground cumin
    • 2 cups water or vegetable stock
    • 1 (400g) tin of chickpeas

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Cur all the veggies into 2cm sized (approx) pieces.
    2. Heat the oil in the pressure cooker, sauté the onions and garlic then add the potatoes, capsicums and tomatoes. Stir. Add the water, or stock, and the basil and parsley. Bring the cooker to pressure then cook for 20 minutes.
    3. Open the pot. Set aside two or three large spoonfuls of vegetables and then blend the rest of the soup in a blender or with a stick blender.
    4. Put the blended soup as well as the veggies along with the zucchini chickpeas and cumming and cook for another 15 minutes (after pressure).
    5. Serve as is or with couscous or with bread.

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