2 cups of chickpeas soaked
4 cups of water
2 tbs olive oil
1 onion cut in small cubes
4 cloves of garlic minced
1/2 red pepper cut in small cubes
1 carrot cut in medium cubes
2 celery stalks cut small
2 tomatoes cut chunks
3 small potatoes cut in medium cubes
spanish smoked paprika
1/2 cup sherry or white wine
1 tbs balsamic vinegar
a bunch of raw wild spinach
1/4 cup roasted pine nuts
-cook the chickpeas with the water(I always put a small piece of kombu seaweed to speed up the cooking process). It takes about an hour to cook. You can also pressure cook the chickpeas if you didn’t have time to soak them. In the pressure cooker it takes about 45 minutes to cook.
-while the chickpeas are cooking cut your vegetables and find all your seasonings, to have everything close by and ready.
-when the chickpeas are done let them sit while you sauté the vegetables.
-in a stew pan warm up the olive oil and sauté the onions, then add the carrots, peppers, potatoes, garlic and tomatoes. Throw the veggies in one at the time, it creates an intenser taste.
-sauté for a bit, stirring.
-add 1/2 tsp. smoked paprika and a tiny bit of turmeric and 1/2 tsp. cumin, stir.
-add the sherry or wine, and then the chickpeas with a bit of the cooking liquid if you have some and add sea salt to taste.
– let it cook covered at medium heat for about 15 minutes, checking occasionally.
-add a bit of water if it’s too dry, and cook until the stew thickens.
-add a tbs of balsamic vinegar and sprinkle garlic powder generously.
-cook for another minute, turn off the fire and add the spinach and the roasted pine nuts.