I love chickpeas! I like to have some always cooked in the fridge and then improvise with ingredients that I have on hand.
Add fresh aromatic hebs, lots of love and see what the result is …
This time, the dish turn out delicious!
4 cups cooked chickpeas
1/2 red pepper
3 strips of celery
4 sprigs of rosemary
2 garlic cloves
Extra virgin olive oil
Crush the garlic with a knife so that they break and reserve. Next, cut the red pepper into small cubes. Do the same with the zucchini and the celery. Chop the garlic now.
In a thick bottom casserole, begin to sauté the pepper in a little oil and with a pinch of salt. Sauté for 3 to 5 minutes.
Add the celery and continue sautéing for another 3 minutes. Add the garlic now, let it start to get golden brown and add the zucchini and another pinch of salt.
Stir and let it sauté for another 5 minutes. The vegetables will start to be tender, although the zucchini will still be al dente.
Add the chickpeas, enough cooking water to cover the stew and add the sprigs of rosemary. Taste and if necessary add a little bit more salt.
Place the lid and bring to a boil. Cook on low heat for 10 minutes.
Turn off and let it rest a few minutes before serving.
Cook them with love … and enjoy!
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