I shared a photo of this stew on the FB group and got lots of likes. Bethany and Nic asked for the recipe itself. Here it is!
Before you start (more info on a page 2)
8 h (optional) + 40 min (optional) + 30 min
sieves, two pots, pan
Passive time: If using dry chickpeas: 8 h for soaking chickpeas and 40 min for cooking. If using canned chickpeas – no need to soak and cook them; only 30 min for stewing.
Basic rule: before you start you may wash/clean and drain/dry vegetables, herbs, fruits and other ingredients when needed
|chickpeas, dry OR||100 g||0.5 cup|
|chickpeas, canned||200 g||1 cup|
|pumpkin flesh||200 g||1 cup|
|red bell pepper||1||1|
|olive oil for stewing or ghee butter (for vegetarian version)||1-2 Tbsp||1-2 Tbsp|
|garlic cloves (you may add grated ginger instead of garlic)||3-4||3-4|
|curry powder||1 tsp||1 tsp|
|salt||1 tsp||1 tsp|
|vegetable bouillon cube||1||1|
|water for stewing||250 ml||1 cup|
How to make it:
1. You may use dry chickpeas or canned chickpeas
If using dry chickpeas – soak it before making a stew for at least 8 hours or overnight and then cook for 40 min on a medium heat.
If using canned chickpeas – no soaking and cooking is needed, so you save 8 h 40 min at least.
However, in both options I recommend to remove the shells from the beans. I will explain here below how to do it.
2. How to remove the shells from chickpeas / chickpeas exfoliation
- After cooking the beans, pour out water and cool down chickpeas by adding and pouring out cold tap water (I have water filters installed, that why I can do so just using tap water). For canned chickpeas – place chickpeas into a bowl with hot water for a few minutes, and then cool it down by adding and pouring out cold water
- Now for both options: Roll cooled down chickpeas between the fingers slowly, firmly, but gently for 1 minute. Chickpeas should not be kneaded, the goal is to remove outer shell from it
- Put a colander over an empty bowl
- Add double amount of water to cover chickpeas sufficiently and then pour water out through a colander to catch the shells in it, while water will stay in a bowl
- Repeat a scrolling of chickpeas and catching the shells 2-3 times while using the same water from a bowl
You may learn more about exfoliating the beans in my previous post about HUMMUS
3. Now stewing
- Preheat a pan, add olive oil (or ghee butter) and sauté cut onion for 5-6 min
- Add minced garlic, cubes of pumpkin flesh and sauté for another 5 min, stirring it time to time
- In a kettle or pan, bring to a boil 250 ml (1 cup) of water and add to a pan along with bouillon cube, salt and spices
- Add chickpeas, grated or finely chopped bell pepper, mix well, cover with a lid and stew for 10 min
- When ready – add chopped fresh dill and serve!
- I know a friend of mine does not eat onions, some people do not like garlic. No worries! Just ignore them, you may use grated ginger instead, but sauté it shortly – no longer than 1 min.
- I personally prefer to make this stew from dry chickpeas, because the flavor and nutritional value are of course higher than canned beans. But anyway, two options are possible:)