Potato and chickpea stew
with a vegetable ratatouille and chimichurri oil
This vegetarian potato stew is cooked with a mix of typical vegetables used for a Spanish 'pisto'. The stew is seasoned with a traditional oil from South America called 'chimichurri'.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
celery, soya
Utensils:
Ingredients
Potato
Italian pepper
Red pepper
Eggplant
White onion
Garlic
Cooked chickpeas
Chimichurri
Vegetable seasoning
Apple cider vinegar
Scallion
Artichoke hearts
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2527
604
23
3
88
22
21
18
0
132
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Peel the onion and chop it in medium-size pieces. Chop the peppers in pieces of the same size. Finely chop the garlic. Peel the potato and cut it into cubes of 1cm. Cut the eggplant into cubes of the same size. Drain the water from the artichokes. Cut the scallion very finely. Drain the liquid from the chickpeas and wash them.
2.
Hydrate the chimichurri in 2 tablespoons of water and the vinegar.
3.
Heat 2 tablespoons of oil in a medium-size pot pot and sauté the onion, peppers, eggplant and half of the garlic for 5 minutes. Add the artichoke hearts, potato cubes and the vegetable seasoning. Add 250ml of water and the vegetable broth. Cook everything for 10 minutes and add the chickpeas. When the potatoes are soft and start to fall apart, turn off the heat and set aside.
4.
Heat 2 tablespoons of oil in a frying pan and sauté the scallion and remaining garlic for 2 minutes. Add the chimichurri and cook for 1 more minute until it has the desired consistency. Remove from the heat and set aside.
5.