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One-pot Vegetarian Chickpeas And Veggies

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Very flavorful and easy one-pot vegetarian chickpeas and veggies recipe. The smell is incredible and it's ready in less than half an hour.

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One-pot vegetarian chickpeas and veggies
Veronique van Ohmydish

Made by Véronique

Published at 2016-05-08, this recipe is for 2 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 06-03-2021

25 minutes 2 people Main course
One-pot vegetarian chickpeas and veggies

Ingredients

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  • 1 can chickpeas
  • 1 large carrot
  • 6 or 7 medium-sized waxy potatoes
  • 2 garlic cloves
  • 1/2 leek
  • olive oil
  • small handful of black olives
  • small handful of basil leaves
  • about 8 mint leaves
  • pepper and salt to taste
One-pot vegetarian chickpeas and veggies ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large skillet with a lid
  • potato peeler


One-pot Vegetarian Chickpeas And Veggies

25 minutes 2 people Main course

View the original recipe via:
https://ohmydish.com/recipe/one-pot-vegetarian-chickpeas-and-veggies


Preparation -- 15 minutes

Peel the potatoes and carrot and cut them into cubes. Place the potatoes in the large skillet with a layer of water. Place the lid on the skillet and let it simmer on medium-low heat for 5 minutes.  

Then also add the carrots and let them simmer 5 minutes more. Meanwhile, peel the garlic cloves and chop them as fine as you can. Rinse the leek and cut into fine half rings.

Cut the black olives into rings and drain the chickpeas.  

One-pot vegetarian chickpeas and veggies
One-pot vegetarian chickpeas and veggies

Finishing the one-pot vegetarian chickpeas and veggies -- 10 minutes

Remove the lid from the skillet and turn the heat up and wait until the water has evaporated. Add olive oil, chopped garlic and leek and saute for about 2 to 3 minutes.

Add the drained chickpeas and cook for another 3 to 4 minutes on high heat. Add black olive rings and season with pepper and salt. Finely chop the mint and basil and stir in with the veggie mixture. Enjoy!


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