Hot Chickpea Tomato Stew with Prunes
Preparation
30
minutes
Servings
6
persons
Nutrition
303
calories
Ingredients
400 g cherry tomatoes (optionally multi-coloured)3 celery stalks
2 carrots
1 bunch spring onions
200 g SUNSWEET prunes
1 tbsp. green pepper
2 green chilli peppers
2 tbsp. olive oil
300 g chickpeas (canned)
½ bunch marjoram (keep some leaves for decoration)
2 tbsp. brown sugar
2 tbsp. tomato paste
400 ml chicken stock (or vegetable stock)
100 ml cream
Salt, pepper
Instructions
- Cut tomatoes into halves, cut celery into thin slices. Peel carrots and dice finely. Cut spring onions into rings. Cut prunes into slices. Coarsely chop green pepper and chilli peppers.
- Heat oil in a pot. Add carrots, onions, pepper, chilli peppers, celery, chickpeas and marjoram. Sauté at medium heat for 5 minutes. Sprinkle with sugar and sauté for another 2 minutes. Add tomatoes and tomato paste, deglaze with stock and cream. Add prunes and boil for 5 minutes.
- Add salt and pepper to taste. Sprinkle with some olive oil and decorate with marjoram.
Recipe Categories
Soup, Starters and Appetizers,
