Hearty Chickpea Stew

Ingredients

• 1 onion
• 1 Garlic clove
• 100 g chorizo (Spanish paprika sausage)
• 2 tbsp olive oil
• 1 bundle mixed root vegetables
• 2 carrots
• 1 small can peeled tomatoes
• 1 l vegetable broth
• 1 bay leaf
• Salt
• pepper (ground)
• 1 can chickpeas (small)
• 1 tsp Dried oregano
• 1 tsp dried bean herb
• 100 g cooked egg noodles (band noodles)
• 50 g chorizo (thin slices)

Instructions

1. 1.

   Peel the onion and garlic. Slice the onion lengthwise into thin strips, chop the garlic. Peel the sausage and slice it.

2. 2.

   Peel and dice the potatoes. Wash, trim, and finely cut the mixed root vegetables. Peel the carrots and slice them thinly.

3. 3.

   In a pot, briefly brown the sausage slices in olive oil, then add the onions and garlic and cook until translucent.

4. 4.

   Add the mixed root vegetables, carrots, canned tomatoes, and broth; season with bay leaf, oregano, bean herb, salt, and pepper.

5. 5.

   Cover and simmer for 20 minutes over low heat. Drain the chickpeas, stir them into the soup, reheat briefly, adjust seasoning, and serve garnished with egg noodles and extra chorizo slices.