Vegetable Stew with Broad Beans and Chickpeas

For vegetable stew with broad beans and chickpeas, first cover the broad beans with water and leave to soak overnight.

Drain broad beans and rinse briefly with cold water in a sieve. Heat plenty of water in a pot, boil broad beans in it for about 45 minutes.

In the meantime, peel onion and chop finely. Peel and press garlic clove. Peel potatoes and carrots as well, dice potatoes and cut carrots into thin slices. Wash and finely chop parsley. Drain chickpeas.

Heat oil in a large pot. Sauté onion and garlic, add potatoes and carrots and sauté for about 3 minutes. Add parsley, nutmeg, salt and pepper to taste.

Deglaze with soup and simmer gently for about 20 minutes. Add broad beans, peas and chickpeas and simmer stew for another 10-15 minutes.

Serve vegetable stew with broad beans and chickpeas.

Preparation Tip:

More info about the broad beans in vegetable stew with broad beans and chickpeas here.

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