Combining legumes with vegetables always seems like a good match. They are usually soupy dishes that are served hot and are the most comforting although there are also tapas and appetizers prepared with that combination, so the possibilities are many.
– 300 gr of dried chickpeas.
– 1 onion.
– 2 carrots
– 2 cloves.
– 3 garlic cloves.
– 200 gr of tomato sauce.
– 1/2 teaspoon of ground cumin.
– 1/2 teaspoon of paprika.
– Olive oil and salt.
– Soak the chickpeas in a bowl with plenty of water so that they are completely covered and a lot of water on top of them, for a whole night (at least 10-12 hours).
– The next day drain the chickpeas and wash them a little with a jet of cold water in the drainer itself.
– Peel the onion and also the carrots.
– In a pot, add the chickpeas along with the onion and with the cloves punctured in it, the carrots, and a little salt.
– Cover with hot water.
– If you use a pressure cooker, put it over medium-low heat, close it and, when the 2 red rings appear, lower the heat a little and let them cook for only 15 minutes.
– While the chickpeas are cooking, peel and mince the garlic cloves.
– Use a pan in which the chickpeas will also fit later, put it over low heat with a little oil and brown the garlic for 1 minute.
– When the chickpeas are done, remove the onion, remove the cloves and cut it in half and into strips. Slice the carrots.
– Add the onion and carrot to the pan where the zucchini is, raise the heat a little, and cook it all together for a couple of minutes.
– Lower the heat again so that it is soft and add the tomato sauce, cumin and paprika and cook all together for 5 more minutes.
– Drain the chickpeas but reserving the cooking broth and add them to the pan. Cook it all together for 5 minutes and add as much cooking broth as you like, since some want a rather dry dish to be left and other people prefer it broth.
– Taste the mixture in case you have to rectify it with salt and serve.