Vegetarian Pea Stew

Ingredients

• 150 g dried chickpeas
• 1 onion
• 1 bay leaf
• 1 tsp freshly chopped thyme
• 0.5 stalk leeks
• 2 carrots
• 200 g turnip celery
• 1 tbsp plant oil
• 1 tbsp Tomato Paste
• Salt
• pepper (ground)
• 2 large starchy potatoes
• 250 g frozen peas
• 600 g diced tomatoes (canned)
• Lemon juice
• parsley (for garnish)

Instructions

1. 1.

   Soak the chickpeas in 800 ml water overnight.

2. 2.

   Peel and cut the onion into wedges, add it with 400 ml broth, the bay leaf, and thyme to the chickpeas, bring to a boil and simmer for about 40 minutes.

3. 3.

   Meanwhile wash, trim, and dice the leeks. Peel and dice the carrots and turnip celery. Sauté in 1 tbsp oil, stir in tomato paste, cover with a bit of broth, season with salt and pepper, simmer for 15 minutes, then blend into a puree. Remove from heat and let cool.

4. 4.

   Peel, wash, and cube the potatoes to 1 cm pieces. Add peas and tomatoes to the chickpeas, pour in the remaining broth, and simmer for another 15 minutes. Discard the bay leaf, stir in the vegetable puree, season with salt, pepper, and lemon juice. Serve in mugs topped with parsley.

5. 5.