On Saturday I cooked some chickpeas to prepare hummus for Sunday, but the day turned out quite cold and I really felt like having a stew to get warm.
The problem was that I had left the chickpeas with the tahini stored in the refrigerator and could not remove the tahini cream.
I decided to try and prepared the stew with the tahini. The result was spectacular!
The stew was sweet and creamy and left me feeling relaxed and warm all afternoon.
And it turned out to be an excellent combination if what you need is extra calcium in your diet!
3 cups cooked chickpeas
The cooking broth
1 leek with its green part
1 sweet potato
A pinch of salt
1 large spoonfull of tahini
Extra virgin olive oil
Chop the leek and cut the sweet potato into cubes.
In a thick pot, heat a little oil and sauté the leek with a pinch of salt.
When the green part of the leek becomes bright green, add the sweet potato and sauté a few more minutes.
Add the chickpeas and the cooking broth to cover the chickpeas slightly.
If you have cooked them with kombu seaweed, this step is highly recommended for them to be tender and better digested, add it also to the stew.
Dilute the tahini in a little broth and add it to the stew.
When the broth comes to a boil, lower the flame and let it cook over low heat for about 15 minutes to mix the flavours.
Turn off the heat and let it sit for a few minutes before serving.
When serving sprinkle with coriander or chopped parsley and some sesame seeds.
Cook it with love … and enjoy!
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