Chickpea stew with vegetables and minced meat

Name: Chickpea stew with vegetables and minced meat
Ingredients: 1 can of chickpeas; minced beef; 1 red onion; 1 green onion; 2 carrots; 1 small zucchini; 50 ml rosé wine; basil; salt; white pepper; olive oil

Meat - Chickpea stew with vegetables and minced meat by Sabrina P. - Recipia

Chickpea stew with vegetables and minced meat is made in a single pot and doesn't require complicated preparations. First, the onion, carrots, and meat are cooked, then wine, water, zucchini, and chickpeas are added. It's a hearty dish, packed with vegetables and protein, suitable for an everyday lunch. The amounts of meat, oil, and water are not specified in the original recipe, so they can be adjusted based on how many servings you prepare and the desired consistency. Quick Info Total time: not specified exactly; the dish cooks for at least 15 minutes, then until the vegetables are tender Preparation time: not specified Cooking time: minimum 15 minutes, plus the time needed to cook the vegetables Servings: not specified Difficulty: easy Recipe type: chickpea stew with minced meat and vegetables Ingredients 1 can of chickpeas, drained Minced beef, quantity not specified 1 red onion 1 green onion 2 carrots 1 small zucchini 50 ml rosé wine Olive oil, for sautéing Water, as needed for cooking Basil, to taste Salt, to taste White pepper, to taste Fresh parsley, for garnish Preparation method 1. Peel and finely chop the red onion. Peel the carrots and slice them into rounds. Cut the zucchini into rounds as well, and finely chop the green onion. 2. Heat a little olive oil in a pot and add the red onion along with the carrots. Sauté until they start to soften. 3. Add the minced beef and stir to combine it with the vegetables. Cook everything together, then deglaze with the 50 ml of rosé wine. 4. Pour water into the pot and let the stew simmer on low heat for 15 minutes. The amount of water is not specified in the recipe; add enough to cook the ingredients without the dish becoming dry. 5. After the first 15 minutes, add the zucchini rounds, drained chickpeas, and chopped green onion. 6. Add more water if necessary and continue simmering until the vegetables are cooked. The zucchini and carrots should be tender, but the dish should not become watery. 7. Season with basil, salt, and white pepper to taste. Adjust the spices according to your preference, as the amounts are not mentioned in the basic recipe. 8. Finally, sprinkle with chopped fresh parsley and turn off the heat. The dish can be served immediately while hot. The consistency depends on the amount of water added: if you use less, it will be thicker, and if you add more, it will be more soupy. Why I make this recipe often It's a practical recipe for days when I want a hearty meal without a long list of ingredients. The chickpeas and minced beef make it filling, while the zucchini and carrots add enough lightness. It cooks in a single pot and can be easily adjusted based on how much water you add. One advantage is that the ingredients are added gradually, without complicated techniques. Additionally, canned chickpeas shorten the cooking time since they don't need to be boiled separately. Tips and variations Tips Make sure to drain the chickpeas well before adding them to the pot. This way, you can better control the flavor and the amount of liquid in the dish. Add water gradually. The recipe mentions adding water until the vegetables are cooked but doesn't specify a fixed amount. It’s easier to start with less and add more as needed than to end up with a dish that’s too watery. If you use thicker-cut carrots, they will take longer to soften. Thinner rounds will cook faster and are better suited for the short cooking time indicated. Season towards the end, after the vegetables and chickpeas have cooked. This way, you can better adjust the salt and pepper, especially since canned chickpeas may already have some salt. Substitutions The meat used in the basic recipe is minced beef. No other type of meat is specified in the source, but if necessary, it can be replaced with another type of minced meat. The taste and cooking time may vary, so the dish should be monitored accordingly. The rosé wine can be omitted if you prefer not to use it. In the original recipe, it is added after the meat and vegetables have been sautéed, before adding water. Variations You can adjust the consistency by the amount of water added. For a thicker dish, use less water and let it simmer until the liquid reduces. For a soupier version, add more water as allowed by the basic recipe. The amount of basil, salt, and white pepper can be modified to taste. Fresh parsley is added at the end for a fresher flavor. If the zucchini is very small, the rounds will cook more quickly. Add it after the 15 minutes of simmering as per the recipe and make sure it doesn’t become overly soft. Serving ideas The dish can be served hot, right after adding the parsley. It is hearty enough due to the combination of chickpeas and minced meat. If you prefer a soupier dish, keep more liquid in the pot; for a thicker version, let it simmer until the sauce reduces. Frequently asked questions How much minced beef should be used? The original recipe mentions minced beef but does not provide a quantity. This should be determined based on the number of people and how hearty you want the dish to be. How much water should be added? There is no exact amount. Water is added for cooking after the meat is added, and more can be added later if needed until the vegetables are cooked. Add gradually so you can control the consistency. When is the chickpeas added? Chickpeas are added after the meat and vegetables have simmered in water for 15 minutes. They should be drained before being added to the pot. Can dried chickpeas be used? The recipe is written for a can of chickpeas. Using dried chickpeas would change the cooking time and method, as they would need to be prepared and boiled separately before being added. When is the parsley added? Fresh parsley is added at the end, after the dish has been seasoned with basil, salt, and white pepper. Nutritional values The values are estimated since the recipe does not specify the amounts of meat, oil, water, and the number of servings. For a standard serving, the dish may have approximately: 350–500 kcal 25–35 g protein 20–30 g carbohydrates 15–30 g fat The largest variation comes from the amount and type of minced meat used, as well as the olive oil. Chickpeas contribute carbohydrates and fiber, while minced beef provides most of the protein. These values should not be considered an exact nutritional calculation. Storage and reheating Store the dish in a sealed container in the refrigerator. Since the recipe does not specify an exact storage time, it’s best to consume it within a short period and check before serving. When reheating, heat only the desired amount. If the dish has thickened after cooling, a little water can be added to return it to the original consistency. Stir gently so that the chickpeas and zucchini do not break apart.

Chickpea stew with vegetables and minced meat

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