Directions
- 1Cook chickpeas in a pressure cooker or normal pan with red bell peppers, onions, garlic, and bay leaves.
- 2Blend cooked vegetables to create a flavorful stock.
- 3Toast bread until golden brown.
- 4Blend toasted bread with garlic and cooked vegetables to make a thickener.
- 5Make a base with onions and grated tomatoes in olive oil.
- 6Add smoked paprika and pepper to the base.
- 7Add chickpeas and some stock to the base.
- 8Add the blended paste to the stew.
- 9Add potatoes and salt.
- 10Let the flavors develop, then stir in spinach until wilted.
Ingredients
- 1 cup chickpeas
- 2 cups water
- 2 red bell peppers
- 2 onions
- 4 cloves garlic
- 2 bay leaves
- 2 tablespoons olive oil
- 1 slice bread
- 1 cup onions
- 1 cup grated tomatoes
- 1 teaspoon smoked paprika
- 1 pinch pepper
- 1 cup stock
- 1 cup potatoes
- 1 pinch salt
- 1 cup spinach
Equipment
pressure cookernormal panblender
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