Chickpea stew with potatoes and leek

Name: Chickpea stew with potatoes and leek
Ingredients: 1 can of chickpeas; 3 potatoes; 1 leek; 2 cloves of garlic; 1/2 can of diced tomatoes; olive oil; a little white wine; 1 bunch of dill; salt; pepper

Savory - Chickpea stew with potatoes and leek by Tiberia F. - Recipia

Chickpea Stew with Potatoes and Leeks Sometimes, when I need something hearty yet simple, I make this chickpea stew with potatoes and leeks. I especially prepare it when I'm fasting or need a side dish for meat. The recipe doesn't require complicated ingredients, and even if you're short on time, it can be made without stress. The leeks add sweetness, the chickpeas are filling, and the potatoes bind everything together. It’s served warm, straight from the pot, usually with pickles. Quick Info Total Time: about 45 minutes Preparation Time: 10-15 minutes Cooking Time: 30-35 minutes Servings: 3-4 Difficulty: Easy Recipe Type: Vegan dish or side Ingredients 1 can of chickpeas (approx. 400 g, drained) 3 medium potatoes 1 leek (white part) 2 garlic cloves 1/2 can of diced tomatoes (about 200 g) olive oil (2-3 tablespoons, for sautéing) a splash of white wine (2-3 tablespoons) 1 bunch of dill salt, pepper Instructions 1. Slice the leek into even rounds so it cooks evenly. Place it in a pot with heated olive oil and let it soften, stirring occasionally. Don’t fry it too hard, just enough for it to become translucent. 2. Peel the potatoes and cut them into suitable cubes. Add them to the leeks and stir for a minute to absorb some flavor. 3. Drain the chickpeas from the can, rinse them quickly, and add them to the pot with the potatoes and leeks. Mix everything together. 4. Season with salt and pepper. Pour in the white wine, let it simmer for a minute to evaporate the alcohol, then add enough water to cover the ingredients. 5. Cover the pot and let it cook on low heat until the potatoes are tender. Check after about 20-25 minutes and add a little more water if it reduces too much. 6. When the potatoes are nearly done, add the diced tomatoes and thinly sliced garlic. Let it simmer uncovered for another 5-10 minutes to reduce the liquid and thicken the sauce. 7. Finally, turn off the heat and sprinkle with chopped dill. Serve warm. Why I Make This Recipe Often It’s quick, filling, and uses ingredients I always have on hand. It works well as a main dish when I want something meatless, but it’s also suitable as a side with meat. It keeps well for a day or two in the fridge, and the flavor actually improves as it sits. Tips and Variations Tips Don’t add too much water at the beginning; you can adjust as needed later. If the leek is very thick, use only the white part to avoid too much fiber. Canned chickpeas are already cooked, so don’t add them with too much liquid at the start; you risk them breaking apart too much. Substitutions You can use onion instead of leek if you don’t have any on hand. The taste will be slightly different but still good. Fresh dill is preferred, but if you don’t have it, dried dill can be added at the end. You can use fresh diced tomatoes if you prefer not to use canned ones. Variations For a spicier version, you can add a bit of chili pepper while sautéing with the leeks. If you want the stew thicker, let it reduce uncovered for the last 10 minutes. You can also add diced carrots or parsnips for a slightly different flavor. Serving Ideas I serve it with simple pickles or sour cabbage salad. It also works as a base for a roasted vegetable bowl or as a side dish with grilled meat. Frequently Asked Questions Does the chickpeas have to be canned? Not necessarily, but it’s the quickest option. If you use dried chickpeas, you need to cook them well beforehand; otherwise, they won’t cook sufficiently during the recipe. Can I omit the white wine? You can easily skip it. The wine adds a little flavor and helps reduce the sauce, but the recipe works fine without it. Can I make the recipe without dill? Yes, but dill gives it a distinct taste. If you don’t like it or don’t have any, you can use parsley or simply omit it. Can I use another type of bean instead of chickpeas? You can, but the taste and texture will be different. You might try white beans if that’s what you have on hand. Nutritional Values Estimated per serving (out of 4 servings): Calories: approximately 230-250 kcal Protein: 6-7 g Carbohydrates: 40-45 g Fat: 5-6 g Fiber: 6-7 g These values are approximate and depend on the exact amount of oil used, the size of the potatoes, and other minor variations. The stew is quite rich in fiber and carbohydrates, contains protein from chickpeas, and is low in fat. Storage and Reheating Store in the fridge in a covered container for up to 2 days. It can be reheated on low heat or in the microwave, adding a few tablespoons of water if it has reduced too much. The texture remains good after reheating, but I don’t recommend keeping it longer, as the chickpeas and potatoes become mushy.

Chickpea stew with potatoes and leek

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