Chickpeas are a nutty-tasting legume popular in many global cuisines. Whether it appears in creamy Moroccan hummus, a Spanish soup, or a spicy Indian curry. Chickpeas fill you up without taking a toll on your waistline. It may also lower your cholesterol, help lose weight, build muscle, regulate blood sugar, and as an energy booster and an immune booster. Fiber helps keep your digestive system working.

Chickpeas are common in many warm and sunny climates, which is good news for those who eat them. That’s because they act as a natural sunblock, with high levels of a nutrient called manganese. Just one cup of cooked chickpeas contains 85% of your daily value of the mineral, which functions as an antioxidant in skin cells. It also protects against damage from UV light, which decreases rashes.

This recipe is best made with our premium Smart Organic Multi-cooker -

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Ingredients:

• 4 tbsp. extra virgin olive oil

• 1/2 onion, sliced

• 1/2 green bell pepper, seeded and diced

• 1/2 red bell pepper, seeded and diced

• 5 cloves garlic, chopped

• 1 tomato, diced

• 1 large potato, cut in cubes

• 2.5 cups cooked garbanzo beans 

• 1 tsp sweet smoked Spanish paprika 

• 3 cups vegetable broth (if you use VM7800-5, add 3 more cups of broth)

• 1 bay leaf

• 2 slices baguette

• 1 cage-free organic egg

• sea salt & black pepper

• handful freshly chopped parsley

Directions: 

Heat a saucepan with medium-high heat on a stove and add in a generous virgin olive oil.

1. After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers, and minced garlic, mix with the olive oil, after 5 minutes, and the vegetables are lightly sautéed. Transfer to your vitaclay pot.
2. Add the rest of the ingredients except garlic and baguette in your clay pot, gently mix together until well combined. Set on Stew of Fast to cook for 30 minutes.
3. Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares.
4. Heat a small frypan with medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp fresh parsley and a pinch of sea salt, using a pestle pound down until you form a paste.
5. After simmering the stew for 30 minutes, remove the lid, add the thickener and mix together, cook for another 2 minutes with the lid off, then remove from your vitaclay cooker.
6. Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

Recipe courtesy of Spain on a Fork. 

More chickpea recipes, click here >>