Vegetable stews are one of the best dishes to keep you warm in winter.
This winter chickpea stew, besides providing warmth to your body will nourish you in depth while enjoying its intense flavour.
The seaweed will provide extra minerals for you!!
3-4 handfuls of chickpeas
Kombu seaweed 2cm
1 large onion, finely chopped
1/2 red pepper finely chopped (optional)
1 handful of arame seaweed soaked
1 cup of homemade tomato sauce or 3 dried tomatoes soaked and finely chopped
(You can use your own macro tomato sauce)
1 dash of shoyu
1-2 cloves of garlic
1 spoonfull of oregano
black pepper to taste
Cook the chickpeas, previously soaked overnight, with the kombu seaweed until tender.
In the meantime start preparing the sauce.
Saute in a little oil and a pinch of salt, the onion, garlic and red pepper until golden brown.
Add a splash of shoyu, the tomato sauce, the oregano and the black pepper.
Let it cook for a few more minutes.
Add the arame and the chickpeas with a little bit of the cooking liquids if necessary.
Bring all ingredients to a boil, cover and simmer for another 15-20 minutes.
Cook it with love … and enjoy it!