Main Course
Chickpea Plaki
An olive-oil chickpea stew with vegetables, good warm or cold.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1 potato
- 2 cans canned chickpeas
- 4 tbsp olive oil
- 1 tbsp tomato paste
- 1 cup (200 ml) water
- 1 tsp salt
- 1 tbsp lemon juice
- ½ bunches parsley
Method
- Chop the onion and garlic, dice the carrot and potato and drain the chickpeas.
- Heat the olive oil in a pot and cook the onion, garlic and carrot over medium heat for 4 minutes.
- Add the tomato paste and fry for 1 minute.
- Add the potato, drained cooked chickpeas, water and salt. Bring to a boil, then reduce the heat, cover and simmer for about 15–20 minutes until the potato and carrot are tender.
- Stir in the lemon juice and chopped parsley and serve warm or cold.