Chickpea Stew (Vegan, Gluten-free)

Ingredients

• 1 cup chickpeas (dry or two-15 ounce cans chick peas, drained)
• 1 tbsp olive oil ((1/4 cup water))
• 1 medium onion (minced)
• 2 cloves garlic (minced)
• 1/4 cup red bell pepper (chopped)
• 1 medium tomato (chopped)
• 1 carrot (diced)
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 tbsp tomato paste
• 2 cups liquid from boiled chickpeas (or vegetable broth)
• 1/2 tsp sea salt
• 1/4 tsp Cayenne pepper

Instructions

1. 1

   If you are using dried chickpeas, sort, wash and soak them overnight. The next day, drain and rinse chickpeas.

2. 2

   Cover with water about 2 inches above chickpeas and bring to boil on medium heat.

3. 3

   Lower heat to simmer and cook until tender, about 1 hour.

4. 4

   Drain chickpeas and reserve 2 cups of liquid, set aside.

5. 5

   If using canned chickpeas, start at step 5.

6. 6

   Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 3 minutes.

7. 7

   Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil, and oregano.

8. 8

   Add tomato paste and vegetable broth or reserved chickpeas water (aquafaba), cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.

9. 9

   Mash some of the chickpeas, with the back of a fork to thicken the stew.

10. 10

    Check the seasoning, add cayenne pepper and extra salt and pepper as needed.

11. 11

    Delicious served with brown rice.