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Chickpeas and Carrot Stew

Chickpea stew is one of my most simple and hardy recipes that I make on repeat for quick and easy healthy weeknight dinners. I enjoy this meal with some rice, yoghurt and salad paired with it - just so delicious. 
Cook Time1 hour
Total Time1 hour
Servings: 6 people

Ingredients

  • 320 g raw chickpeas or 700 g canned chickpeas
  • 1 onion
  • 1/2 bunch celery
  • 2 carrots
  • 1 tbsp sun-dried tomato paste
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp mint dry
  • 650 ml boiling water

Instructions

  • If you want to make the chickpeas from scratch: you must first let the chickpeas soak in water. This is vital for the chickpeas to soften properly.
    Fill up a bowl with chickpeas and enough water so that the chickpeas are fully submerged underwater and leave to soak for a few hours, or overnight. 
    Once soaked, boil the chickpeas for 50 minutes, or until softened. Drain the cooked chickpeas once cooled.
  • If using canned chickpeas start here. In a large pot, brown the diced onions in olive oil for 5 minutes, until golden brown in colour. Then add the diced celery and carrots and allow to soften for another 5 minutes, stirring often.
  • Add the tomato paste and mix until softened for a couple of minutes. Add in the chickpeas, salt, mint and boiling water. Close the lid of the pot and leave to simmer on low heat for 50 minutes. Enjoy!