Chickpeas with Potatoes

 

It is a recipe that my family loves and which is rich in protein.

No special ingredients here, but as some ugly daughters of a desperate father were taken as wives after they had been praised in poetry, as C. Virghil Gheorghiu puts it in ”La vie de Mahomet”, so these ordinary ingredients can become poetry.

Difficulty: easy.

Kitchen tools:

- cutting board;

- knife;

- vegetable peeler;

- grater;

- wok (or any other pan);

- tablespoon;

- spatula;

- ladle;

- cooker.

Duration: 1 h.

Serves: 3.

You need:

- 380 g of already soaked chickpeas;

- 4 large potatoes (peeled, rinsed, and diced);

- 1 large onion (peeled and diced);

- 1 large carrot (peeled, rinsed, and finely grated);

- a few leaves of fresh basil;

- 100 g of dairy free cheese (grated);

- 4 tablespoons of olive oil;

- 500 ml of water (that I used) or stock.

- salt and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Peel and dice the onion. Set aside.

4. Peel, rinse, and finely grate the carrot. Set aside.

5. Peel, rinse, and dice the potatoes. Set aside.

6. Grate the cheese. Set aside.

7. Place the pan over a moderate fire and when hot, pour the four tablespoons of olive oil. Add the onion and let it get tender.

8. Add the carrot. Let it get tender, as well.

9. Add the chickpeas, then salt and pepper to taste.

10. Fry them for about five minutes on an intensive fire.

11. Reduce the fire, add the potatoes, and let them get together for another five minutes, mixing from time to time.

12. Add the water, cover the pan, and simmer until the potatoes are soft.

13. Remove the lid and let most of the remaining liquid get into the atmosphere.

14. Place three ladles of your poetry on a plate and garnish it with some vegan cheese and the fresh basil.

15. Enjoy!