A delicious dish with an unusual taste. Like the hot, but from the chickpeas.
|Cooking time 100 minutes||Number of servings 4|
Soak the chickpeas in enough water, because it swells up. Leave overnight (6-8 hours). I take the "giant" light chickpeas. The taste I like.
Prepare the ingredients: meat (always with bone) cut into serving pieces, onions, cut, carrots three on a coarse grater, peas drained.
Put on the fire pot (3-4 litres) and pour 1.5 liters of water. Meanwhile in a heated pan pour oil and fry our meat with bones.
After 5-10 minutes add the onions.
After another 5 minutes add the carrots.
In boiling water put the contents of the pan. Allow to simmer for 10 minutes.
Add the chickpeas, turn down the gas flame less than medium, cover with lid and stew for an hour and a half, until the chickpeas are soft on the inside. If the chickpeas sufficiently soaked, cook faster, this time I have 50 minutes was ready. It is necessary to try, because it does not fall apart and the knife to pierce uncomfortable.
Then salt, pepper, add a pinch of nutmeg and coriander and a spoonful of tomato paste, right there. Stew for 5 minutes. Served hot with minced parsley.