30-MINUTE MEDITERRANEAN CHICKPEA STEW

Recipe courtesy of Dimitra's Dishes. We modified this delicious recipe to cook in vitaclay. Enjoy!

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

      

Ingredients

• ¼ cup olive oil
• 1 onion, finely chopped
• 2 small carrots, diced
• 2 small potatoes, diced
• 3 garlic cloves, grated
• 2 cup tomatoes, pureed
• 15 oz canned chickpeas (garbanzo beans), drained and rinsed
• Salt & freshly ground black pepper
• ½ teaspoon ground sumac
• Pinch of crushed red pepper flakes
• Optional: 6 oz feta cheese, diced
• (garnish) finely chopped scallions, parsley, and/or mint

Optional:

• diced red peppers (from the jar), 1-pound chopped baby spinach, serrano chilies

Directions:

1. Combine the olive oil, diced onion, carrot, and potatoes in a large skillet over medium heat. Season with salt and pepper. Cook for 10 minutes or until vegetables are tender. Add garlic and cook for 30 seconds until warmed through. Transfer to your vitaclay pot.

2. Add tomatoes, chickpeas, salt, crushed red pepper, and sumac in your clay pot. Set on Stew or Fast to cook for 30 minutes.

3. Taste and adjust seasoning if needed. Add feta cheese and garnishes. Serve with some toasted bread. Enjoy!

Check out Spanish chickpea stew recipe here >> 

Recipe and image courtesy of Dimitra's Dishes