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Kichererbseneintopf - Einfaches Rezept

Chickpea Stew

This one-pot Chickpea Stew is a hearty dinner made with simple ingredients, rich flavour and minimal effort.

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Course Main Dish
Category Classic One-Pot, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 420 kcal
Autor Elle

Ingredients

  • 2 tablespoons olive oil
  • 2 small yellow onions, finely chopped
  • 2 medium celery stalks chopped
  • 1 tablespoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes, or to taste
  • 4 garlic cloves minced
  • 45 g sun-dried tomatoes (oil-packed), chopped
  • 1 × 400 g can cherry tomatoes
  • 500 ml beef broth or vegetable broth
  • 300 g potatoes (waxy), peeled and diced
  • 1 × 400 g can chickpeas, drained and rinsed
  • 80 ml cooking cream, about one third cup, plus extra for garnish
  • sea salt and freshly ground black pepper, to taste
  • 1 tablespoon freshly squeezed lemon juice, or more to taste
  • 4 handfuls Tuscan kale (cavolo nero), stems removed and chopped (or fresh spinach)
  • fresh parsley, finely chopped, for garnish

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and celery and sauté for about 5 minutes, until softened and translucent.
  2. Stir in the Italian seasoning and crushed red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
  3. Add the garlic, sun-dried tomatoes, and canned cherry tomatoes. Cook for 2–3 minutes, stirring occasionally, to allow the flavours to develop.
  4. Pour in the broth and add the diced potatoes and chickpeas. Bring to a gentle simmer and cook for 15–18 minutes, or until the potatoes are almost tender.
  5. Stir in the cooking cream, then add the lemon juice and season with salt and freshly ground black pepper, tasting and adjusting as needed.
  6. Add the kale and cook for 3–5 minutes, just until wilted. If using spinach, cook for about 1 minute, until just wilted.
  7. Remove from the heat and serve topped with fresh parsley and a drizzle of extra cream, if desired. Enjoy!

Notes

  • No sun-dried tomatoes? Add 1 tablespoon of tomato paste when you add the Italian seasoning and red pepper flakes, then continue with the recipe as written.
  • I like to use a high-quality beef bone broth which adds extra depth and richness, but vegetable broth works beautifully for a vegetarian version.
  • This soup thickens slightly as it cools. Loosen with a splash of broth or water when reheating, if needed.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.