Take advantage of our welcome discount. Get 10% off your products with a promo code WELCOME. 😎

About us
FAQ

Search the entire store . . .

Spice blend Greek Gods, 80 g

(27 Ratings)

4,90 €

For gourmets

Search suggestions

cumin
chi

Home /
Recipe /
Vegan recipes /
Chestnut stew with chickpeas and carrots

Chestnut stew with chickpeas and carrots

Name: The best vegetable stew
Total time: 45 min
Ingredients: 200 g cooked chestnuts; 400 g cooked chickpeas (canned, drained); 3 medium-sized carrots (approx. 250 g), sliced into rounds; 1 onion, finely chopped; 1 teaspoon BAM garlic powder; A little BAM extra virgin olive oil spray; 1 teaspoon BAM sweet paprika; ½ teaspoon BAM parsley; ½ teaspoon BAM marjoram; 1 bay leaf; 800 mL vegetable stock; 100 mL tomato sauce; 1 teaspoon balsamic vinegar; Salt and pepper to taste

(1)

Preparation time: 45 min
Difficulty:
Number of ingredients: 14

Chestnut stew with chickpeas and carrots is a true autumn comfort dish, combining seasonal flavours in a tasty, filling combination. Roasted chestnuts add a delicate sweetness and creamy texture, while chickpeas provide fullness and protein. Carrots add freshness and a slightly sweet flavour, which pairs beautifully with the aromatic broth base and spices such as smoked paprika and ground coriander.

This is a dish that can be prepared quickly, with simple ingredients, but still gives you that feeling of homeliness and warmth that the colder part of the year brings. Serve it with fresh bread or as a stand-alone dish for a quick but hearty lunch.

This casserole is ideal for those looking for a healthy and nutritious meal without too much complexity.

BAM spices was created with the desire to offer you spice blends of the highest quality. From now on, your savoury and sweet dishes should smell of the subtle flavours of spices. Become a master of creating superb dishes!

Ingredients:

For the chestnut stew with chickpeas and carrots:

200 g cooked chestnuts
400 g cooked chickpeas (canned, drained)
3 medium-sized carrots (approx. 250 g), sliced into rounds
1 onion, finely chopped
1 teaspoon BAM garlic powder
A little BAM extra virgin olive oil spray
1 teaspoon BAM sweet paprika
½ teaspoon BAM parsley
½ teaspoon BAM marjoram
1 bay leaf
800 mL vegetable stock
100 mL tomato sauce
1 teaspoon balsamic vinegar
Salt and pepper to taste

Instructions:

For the chestnut stew with chickpeas and carrots:

Heat the olive oil in a saucepan and fry the onion over a medium heat for about 5 minutes, until golden brown. Add the garlic and fry for another 1 minute until fragrant. Add the spices: add the smoked paprika, ground coriander and bay leaves to the pot. Roast for about 30 seconds to wake up the spices and release their aroma. Stir in the vegetables and chestnuts: add the carrots, cooked chickpeas and chestnuts. Stir everything together, then add the vegetable stock and tomato sauce. Allow the stew to come to the boil, then reduce the heat and simmer on a low heat for 20-25 minutes until the carrots are tender. If necessary, add a little more stock if you find it too thick. Towards the end of cooking, add balsamic vinegar, salt and pepper to taste. Before serving, remove the bay leaf and sprinkle with fresh parsley. Serve while still warm, with a piece of homemade bread.

Calculate