Potato Stew With Chili Pepper
Charliy
Stews gain even more flavor when kept in the fridge overnight so don't worry if you can't finish it all.
People: 1
45 min

Ingredients

60 grams
Chickpeas
0.5
Chili Pepper
1 tbsp
Flax Seeds
2 Clove
Garlic
0.75 tbsp
Olive Oil
0.5
Onion
140 grams
Potatoes
70 ml
Stock
70 ml
Tomato Sauce
0.75 tbsp
Vinegar

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Prep

  1. Peel and cut your potatoes so that they all have a similar size and shape.
  2. Finely chop your chili pepper, garlic and onion.

Heating Steps

  1. Heat olive oil in a pot and add chili pepper, garlic and onion, and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Chickpeas and Potatoes and fry for 15 minutes.
  3. Add canned tomatoes and mix.
  4. Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  5. Add Vinegar and mix, simmer for 5 more minutes.

Finishing Touches

  1. Add Flax Seeds on top.