Middle Eastern-style Brussels sprout and chickpea stew
Ready in: 0:40 h
Preparation time: 15 min.
Created on: 06.11.2018
- Wash the parsley and mint, shake dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/5 seconds. Transfer the chopped herbs to another container and rinse out the blender jug.
- Wash, clean and peel the soup vegetables and cut them into chunks. Peel the onion and garlic, and halve the onion. Deseed the chilli, wash it inside and out, then put it into the blender jug with the soup vegetables, onion and garlic, and, with the measuring beaker in place, chop with the turbo button/6 seconds. Use the spatula to scrape the mixture down the inside of the blender jug.
- Chop the apricots finely. Clean and wash the Brussels sprouts, cutting any large sprouts in half. Drain the chickpeas. Put all of the ingredients except for the parsley and mint into the blender jug and, with the measuring beaker in place, cook with the reverse button/20 minutes/speed setting 1/100 °C. Stir once with the spatula, then, with the measuring beaker in place, continue simmering with the reverse button/5 minutes/speed setting 1/90 °C. Add the mint and parsley and stir through once before serving.
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