Vegetables with Turkish peas
4 servings
120 minutes
Vegetables with Turkish chickpeas are a cozy dish with a rich aroma of spices and a velvety texture. A European cuisine with Eastern notes, it perfectly combines the sweetness of carrots and turnips, the softness of potatoes, and the freshness of zucchini. Chickpeas, soaked for a long time and cooked slowly, become tender, while spices—coriander, cumin, turmeric, and harissa—add depth and warmth to the flavor. This dish evokes the warmth of home, comforting both soul and body. It is perfect as a standalone dish or as a side to meat, with a generous portion of fresh parsley adding brightness and freshness to the picture. Ideal for cozy family dinners when you crave something hearty yet light. It reveals the philosophy of slow cooking where each ingredient contributes to the harmony of taste.
1
Wash the chickpeas and soak them overnight in a large amount of water with some baking soda (for 14 hours).
- Chickpeas: 250 g
- Soda: pinch
2
The next day, drain the water and place the chickpeas in a pot with fresh water, covering the peas by about 2 fingers' thickness. Add a bay leaf, put it on the heat, and bring to a boil. Cook covered on low heat for 30 minutes.
- Bay leaf: 1 piece
3
Wash, peel, and cut carrots, rutabaga, and potatoes into large pieces. Wash, peel, and cut zucchini into 4-5 cm pieces. Remove the stems from the tomatoes, blanch, peel, and cut. Remove the seeds and cut into pieces.
- Carrot: 250 g
- Swede: 250 g
- Potato: 300 g
- Zucchini: 250 g
- Tomatoes: 500 g
4
Peel and chop the onion and garlic coarsely. Mix the vegetables, onion, garlic, tomatoes, and olive oil with the peas. Lightly crush the coriander and cumin in a mortar, add them with harissa and turmeric to the vegetables, and season with salt and pepper.
- Onion: 3 heads
- Garlic: 4 cloves
- Olive oil: 2 tablespoons
- Ground coriander: 1 teaspoon
- Cumin (zira): 1 teaspoon
- Harissa: 1 tablespoon
- Turmeric: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Simmer for 1 hour on low heat with a lid, adding water if necessary. Pour the soup into a bowl and serve, garnished with parsley.
- Chopped parsley: 2 tablespoons