Usuba
Stewed Vegetables with Chickpeas
A hearty vegetable dish with chickpeas and oriental spices. Other vegetables will also work: eggplants, cabbage, celery, paprika. Use canned chickpeas to speed up cooking.
- Total
- 120 min
- Standard serving
- 584.7 g
Ingredients
Total 18- Canned chickpeas
62.5 g≈ 1/3 cup - Bay leaf
0.125 g≈ 1/4 pcs - Baking soda
to taste - Rutabaga
62.5 g - Carrot
62.5 g≈ 2/3 pcs - Potato
75 g≈ 1/2 pcs - Zucchini
62.5 g≈ 1/3 pcs - Tomatoes
125 g≈ 1 pcs - Onion
112.5 g≈ 3/4 pcs - Garlic
3 g≈ 1 clove - Olive oil
7.5 ml≈ 1.5 tsp - Ground coriander
0.938 g≈ 1/4 tsp - Ground cumin (zira)
1.063 g≈ 1/4 tsp - Harissa
3.75 g≈ 3/4 tsp - Turmeric
1.125 g≈ 1/4 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Chopped parsley
2.25 g≈ 1.5 tsp
Instructions
- 1
Step 1
Rinse the chickpeas and soak them overnight in plenty of water with the addition of baking soda.
- 2
Step 2
Drain the water. Put the chickpeas in a pot with fresh water so that it covers the peas by 2 fingers. Add a bay leaf, bring to a boil and simmer under a lid on low heat for 30 minutes.
- 3
Step 3
Wash, peel, and cut the carrots, rutabaga, and potatoes into large chunks. Wash and peel the zucchini, and cut it into pieces 4–5 cm long.
Scald the tomatoes, peel off the skin, remove the stems and seeds, and cut into pieces.
- 4
Step 4
Peel the onion and garlic and chop them coarsely. Add the vegetables, onion, garlic, tomatoes and olive oil to the chickpeas.
Lightly crush coriander and cumin in a mortar. Mix with spices, harissa and turmeric, add to the vegetables. Season with salt and pepper.
- 5
Step 5
Simmer over low heat under a lid for 1 hour, adding water as needed. Transfer to a bowl and serve, sprinkled with chopped parsley.
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