Flavorful chickpea stew with a base of sunflower seeds and grilled peppers. Served with roasted potatoes and green beans.

Ingredients

For the Stew

  • 200 ml sunflower seeds or walnuts (2 dl)
  • 1 tsp cumin
  • 2 grilled peppers (approximately 50-60 g each)
  • 1 tbsp tomato paste (15 ml)
  • 1 tsp balsamic vinegar or honey
  • ½ tsp sambal oelek
  • 1 tbsp lemon juice (15 ml)
  • 2 tbsp rapeseed or olive oil (30 ml)
  • 300 ml water (3 dl)
  • 1 vegetable bouillon cube
  • 500 ml cooked chickpeas (5 dl)

For Serving

  • 1 kg potatoes (preferably smaller varieties)
  • oil and salt
  • 200 g frozen haricots verts (green beans)
  • 1 garlic clove
  • 1 tbsp rapeseed or olive oil (15 ml)

Instructions

Roasted Potatoes

  1. Preheat oven to 225°C (440°F).
  2. Toss potatoes with oil and salt on a baking sheet.
  3. Roast for approximately 30 minutes until golden and tender.

Prepare the Stew

  1. Toast sunflower seeds and cumin in a dry pan until colored and fragrant.
  2. Transfer toasted seeds to a blender along with grilled peppers.
  3. Add tomato paste, balsamic vinegar (or honey), sambal oelek, lemon juice, and oil to the blender. Mix until well combined.
  4. Pour mixture into a pot and add water and crumbled bouillon cube.
  5. Bring to a gentle boil.
  6. Add chickpeas and warm through for a few minutes.
  7. Season with salt and pepper to taste.

Prepare Haricots Verts

  1. Bring water to a boil and cook frozen haricots verts for 1-2 minutes.
  2. Drain and return to pot.
  3. Press garlic into the pot, add oil, and warm gently.

To Serve

Serve the chickpea stew with roasted potatoes and green beans.

Notes

Grilled peppers: Use jarred grilled peppers for convenience, or grill your own red peppers.

Nut/seed base: The sunflower seeds or walnuts create a rich, creamy texture when blended with the peppers.

Budget-friendly: Simple, affordable ingredients make this an economical meal.

Climate-friendly: Low CO2 emissions at 0.2 kg CO2e per serving.

Gluten-free: Naturally gluten-free when using gluten-free bouillon.

Source: https://undertian.com/recept/smakrik-kikartsgryta-pa-grillad-paprika-och-solroskarnor/