Vegetable stew with chickpeas and spicy passata
4 servings
60 minutes
Vegetable stew with chickpeas and spicy passata is a vibrant and aromatic dish of Italian cuisine that combines the tenderness of stewed vegetables with the piquant heat of spices. Its origin is closely linked to the Mediterranean diet tradition, where tomatoes, legumes, and spices are widely used. Chickpeas add richness to the dish, while eggplants and zucchini provide a tender texture, and ginger and chili pepper add a spicy, warming note. Stewing with a cinnamon stick deepens the flavor, creating a harmony of sweetness and spiciness. This versatile dish can be served hot as a main course or chilled as a light, refreshing side. A great choice for lovers of vegetarian cuisine who enjoy a balance of flavors and the natural benefits of ingredients.
1
Soak the chickpeas for 12-24 hours: rinse them and cover with clean filtered water. Change the water several times during soaking. Then boil the chickpeas until cooked, and drain the water.
- Chickpeas: 100 g
2
Chop the vegetables randomly. Grate the ginger (1-2 cm) on a fine grater. Cut the onion into half rings.
- Fresh ginger: 1 piece
- Onion: 2 pieces
3
Fry the eggplants in vegetable oil until semi-cooked, then transfer to a saucepan. Lightly fry the zucchini, add grated carrot and sliced bell pepper, fry, then transfer to the saucepan. Fry the onion until lightly golden.
- Eggplants: 1 piece
- Zucchini: 1 piece
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Onion: 2 pieces
- Vegetable oil: 50 ml
4
In a heated pan with vegetable oil, warm ginger and chili pepper, pour in a cup of tomato passata and simmer for a few minutes. In a saucepan with the vegetables, add the prepared mixture, cooked chickpeas, salt to taste, add a cinnamon stick and simmer until the vegetables are done. This dish is good both hot and cold.
- Fresh ginger: 1 piece
- Ground chili pepper: pinch
- Tomato passata sauce: 1 glass
- Chickpeas: 100 g
- Salt: to taste