Chickpea Stew in Indian Style

Ingredients

• 400 g chickpeas (canned)
• 1 onion
• 1 clove garlic
• 200 g peas (frozen)
• 600 g waxy potatoes
• 2 Tomatoes
• 2 tbsp Ghee
• 0.5 tsp turmeric
• 1 tsp freshly grated ginger
• 1 tbsp Garam Masala
• 1 tbsp chickpea flour
• 400 ml Vegetable broth
• Salt
• Cayenne pepper
• 100 g feta cheese
• chili strands (for garnish)

Instructions

1. 1.

   Soak a Romertopf.

2. 2.

   Wash and drain the peas in a sieve. Peel and dice the onion and garlic. Thaw the peas. Peel, wash and cube the potatoes.

3. 3.

   Blanch the tomatoes, cool them, peel, quarter, seed and dice them.

4. 4.

   Sauté the onion and garlic in hot ghee. Add turmeric, ginger and garam masala, dust with flour and deglaze with broth. Remove from heat and let cool. Mix the vegetables with the potatoes, transfer to the Romertopf, season with salt and cayenne pepper, pour over the spiced broth, seal and place in a cold oven. Bake at 220 °C (both top and bottom heating) for about 1 hour.

5. 5.

   Taste the finished stew and ladle into bowls. Sprinkle crumbled feta and chili strands on top. Serve with papadam if desired.