Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
To serve
How it's done
Vegetables
Heat the oil in a pan. Sauté the onion and all the other ingredients up to and including the celery for approx. 5 mins. Add the chickpeas, lemon zest, rosemary and thyme, pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. over a low heat.
To serve
Transfer approx. 100 ml of the vegetable and chickpea mixture to a tall measuring cup along with the oil and the reserved lemon juice, puree, return to the pan, mix, season. Plate up the stew, garnish with the dill.
| Tip: | Serve with the slices of lemon. |
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