Italian chickpea stew

  • 2 hrs 20 mins cooking
  • Serves 4
  • Print


Italian chickpea stew
  • 1 cup (200g) dried chickpeas (garbanzo beans)
  • 1 tablespoon olive oil
  • 1 medium_piece (170g) red onion , chopped coarsely
  • 2 clove garlic, crushed
  • 400 gram (12½ ounces) canned chopped tomatoes
  • 2 cup (500ml) vegetable stock
  • 1 medium_piece (300g) eggplant, chopped coarsely
  • 2 large_piece (300g) zucchini, chopped coarsely
  • 2 tablespoon tomato paste
  • 1/3 cup fresh flat-leaf parsley, coarsely chopped


Italian chickpea stew
  • 1
    Place chickpeas in medium bowl, cover with cold water. Stand overnight, drain, rinse under cold water, drain. Cook chickpeas in medium saucepan of boiling water about 1 hour or until tender, drain.
  • 2
    Heat oil in large saucepan, cook onion and garlic, stirring, until onion softens. Add chickpeas and remaining ingredients, bring to the boil. Reduce heat, simmer, covered, 30 minutes. Uncover, simmer, about 30 minutes or until mixture thickens slightly. Season to taste.
  • 3
    Serve stew sprinkled with parsley, and topped with grated parmesan cheese.

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