Summer Chickpea Stew

Summer is here, which means we have the most delicious tomatoes at our disposal. Although we eat them fresh a lot, we also have the option to prepare succulent dishes. And chickpeas are a vegetable protein that is extremely easy to digest. I also like to add quinoa here.

Ingredients:

• 700-800 g tomatoes (I love to combine cherry and large tomatoes)
• 4 roasted and peeled red peppers
• 1 red onion
• 2 green peppers
• 4 sliced garlic cloves
• 1-2 roasted red onions
• cumin and paprika (for more oriental notes)
• 200-300 g chickpeas, pre-cooked
• 1 tablespoon of sweetener you use most often to adjust the acidity of the tomatoes
• greens and herbs (dill, in my opinion, doesn't combine well here)
• ghee butter or olive oil
• salt and pepper

Preparation method:

1. Roast the red peppers and whole onion at 180C for approximately 30 minutes, remove them and place the peppers for 15 minutes in an airtight container to cool down, this will make them easier to peel. Slice the onion into strips.
2. Put the butter in the pan, slice the onion, green peppers and garlic, fry them together with the cumin until golden brown.
3. Add the diced tomatoes, if they are cherry, halve them, add the sweetener.
4. When you have reached the desired consistency, add the roasted peppers cut into pieces, the roasted onion, chickpeas and greens.
5. Serve with quinoa.

Bon Appétit!