Red Beet and Chickpea Stew

Ingredients

• 500 g red beet
• 500 g radish
• 150 g white vegetable onion (1 white vegetable onion)
• 2 mild bell peppers
• 1 hot bell pepper
• 500 g tomatoes
• 6 tbsp oil
• 1 l vegetable broth
• 2 tbsp Tomato paste
• 6 tbsp lemon juice
• 1 can chickpeas (480 g drained weight)
• 2 tsp harissa
• 1 tsp ground coriander
• Salt
• black pepper (freshly ground)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Wash, peel, halve the red beet and cut into ½ cm thick slices. Wash and peel the radish, slice it and then cut into ½ cm thick sticks. (Set aside 4 slices for garnish). Peel, halve and thinly slice the onion. Wash the bell peppers, cut them lengthwise, remove seeds and slice into narrow strips. Score tomatoes crosswise, blanch in boiling water, rinse cold, peel, quarter, remove seeds and chop into small pieces.

2. 2.

   Heat oil in a pot and sauté onions until translucent. Add red beet and sauté further. Pour in broth and add tomato paste and lemon juice. Cover and simmer for about 20 minutes. Then stir in radish and bell peppers and simmer for another 20 minutes.

3. 3.

   Just before the end of cooking, add chickpeas and tomatoes, season with harissa, coriander, salt and pepper, and mix in parsley.

4. 4.

   Slice remaining radish into thin sticks. Serve the stew garnished with radish strips and parsley leaves.