Italian Chickpea Stew

[Guest guest]

Italian Chickpea Stew

 

 

1 cup dried chickpeas (garbanzos)

4 tsp olive oil

1 medium red onion, chopped coarsely

2 cloves garlic, crushed

425 g (15 oz) can chopped tomatoes

2 cups vegetable stock

1 medium eggplant (300 g / 10 1/2 oz), chopped coarsely

2 large zucchini (300 g / 10 1/2 oz), chopped coarsely

8 tsp tomato paste

 

1/3 cup coarsely chopped fresh flat-leaf parsley

vegan parmesan to serve (optional)

 

 

1. Place chickpeas in medium bowl, cover with cold water; stand

overnight, drain. Rinse under cold water; drain.

 

2. Place chickpeas in medium saucepan of boiling water; return to the

boil. Reduce heat; simmer, uncovered, about 1 hour or until chickpeas

are tender. Drain.

 

3. Heat oil in large saucepan; cook onion and garlic until onion

softens. Add chickpeas and remaining ingredients; bring to the boil.

Reduce heat; simmer, covered, 30 minutes. Uncover; simmer, about 30

minutes or until mixture thickens slightly.

 

4. Serve stew sprinkled with parsley, and topped with grated vegan

parmesan, if desired.

 

 

Serves 4.