Chickpea stew with vegetables and chorizo
Ready in: 0:52 h
Preparation time: 15 min.
Created on: 06.11.2018
- Tip the chickpeas into a sieve, wash and leave to drain thoroughly. Clean and wash the leek and cut the white part into rings. Peel the carrots and cut them into thick slices. Put the leek and carrot pieces into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Slice the chorizo and add to the vegetables together with the oil. With the measuring beaker in place, sauté with the reverse button/5 minutes/speed setting 1/120 °C.
- Peel the potatoes, cut them into 1-cm cubes, add to the blender jug with the stock at room temperature and the bay leaf, and, with the measuring beaker in place, cook with the reverse button/20 minutes/speed setting 1/100 °C. Add the chickpeas and, the measuring beaker not inserted, finish cooking the stew with the reverse button/12 minutes/speed setting 1/100 °C. Remove the bay leaf before serving. Season the stew with salt and pepper and, the measuring beaker not inserted, process with the reverse button/20 seconds/speed setting 1.
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