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Gemüseeintopf mit Kichererbsen
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 People
Calories 345

Ingredients

  • 1 Leek
  • 2 Tomatoes
  • 1 Bell bell pepper (red)
  • 1 Zucchini
  • 1 Eggplant
  • 4 Potatoes
  • 1 Onion
  • 4 TBSP  Olive oil
  • 2 TBSP  Tomato paste
  • 250 g cooked chickpeas (1 can)
  • 400 g Tomato pulp / strained tomatoes
  • 700 ml Water
  • 2 Garlic cloves
  • 2 Bay leaves
  • 1/2 TL Cloves ground
  • 1 TSP  Cinnamon
  • 2 Branches  Thyme  alternatively: 1 tsp dried
  • Salt, pepper
  • 1 TSP  Harissa (optional)

Zubereitung

  • Remove any unsightly leaves and spots from the leek, cut into rings, wash and drain.
  • Peel and dice the onion.
  • Peel the garlic and crush it with a pinch of salt in a mortar.
  • Core the peppers and cut into bite-sized pieces.
  • Cut the aubergines, courgettes and tomatoes into bite-sized pieces.
  • Peel the potato and cut into bite-sized pieces.
  • Heat the olive oil in a large saucepan over a high heat and sauté the diced onion in it for about 30 seconds.
  • Turn the heat to medium and add the tomato paste, bay leaves, harissa (optional), cinnamon and cloves and fry briefly.
  • Add the aubergine and tomatoes and stir-fry for about 3 minutes.
  • Add the remaining vegetables and sauté for another 3 - 5 minutes, stirring occasionally.
  • Add the tomato pulp / strained tomatoes, thyme, crushed garlic, chickpeas and water and simmer for approx. 20 - 25 minutes on medium heat with the lid closed.
  • Season to taste with salt and pepper.
  • If necessary, remove fresh thyme sprigs and bay leaves before serving.

Notes

Recipe contains affiliate links. 

Nährwerte

Calories: 345kcal | Carbohydrates: 72g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 351mg | Potassium: 1976mg | Fiber: 16g | Sugar: 16g | Vitamin A: 2205IU | Vitamin C: 115mg | Calcium: 141mg | Iron: 5mg