Chickpeas stew
Anna Schmitz
People: 1
50 min

Ingredients

1 tsp
Cayenne Pepper
50 grams
Chickpeas
1 tbsp
Corn Oil
30 grams
Couscous
0.75 tbsp
Garam Masala
0.25
Jalapeño
20 grams
Raisins
0.75 tbsp
Red Wine Vinegar
150 ml
Stock
2
Tomatoes
2 tsp
Turmeric

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Prep

  1. Wash and cut your tomatoes in evenly sized pieces.
  2. Finely chop your jalapeño.

Heating Steps

  1. Boil couscous according to the instructions on the package.
  2. Heat corn oil in a pot and add jalapeño, cayenne pepper, garam masala and turmeric and fry at lower temperature for several minutes.
  3. Heat corn oil in a pot, add Chickpeas and fry for 10 minutes.Finally, add Tomatoes and fry for 5 more minutes.
  4. Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  5. Add red wine vinegar and mix, and let simmer for 5 more minutes.

Finishing Touches

  1. Serve your stew with couscous on the side.
  2. Add Raisins on top.
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