- 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
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet with a lid
- potato peeler
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 it 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.
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 about 2 to 3 minutes. ADD the drained chickpeas and cook 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!