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Although we are already at home in spring, we are still enjoying stews like this chickpea stew with pumpkin and green beans.
Un vegan dish with legumes and vegetables, full of nutrients that will serve to complete your week menu.
It is also a recipe that you can take you to work because it is very easy to transport and to heat.
Chickpea stew with pumpkin and green beans
A spoon dish to enjoy legumes and vegetables.
Do you want to know more about this chickpea stew with pumpkin and green beans?
The first thing you have to know is that this recipe is one that improves over time, so do not hesitate to do it in advance and let it sit for the flavors to settle.
As I mentioned before, it is an ideal vegan recipe because in addition to legumes and vegetables we have added turmeric to give it color and, incidentally, take advantage of its good qualities.
To make this recipe you can cook your own chickpeas or use chickpeas already cooked from the pot. If you use this latest version, remember to rinse them well until they no longer foam.
If you do not have Vegetable broth you can use 500 g of water with 1 tablespoon of homemade broth concentrate. It is an alternative that I use a lot and, the truth is that it works very well because it adds flavor to the dishes.
The green beans I have used to make this recipe are the round ones, bobby type. They are softer and faster to cook than flat ones.
They can also be fresh or frozen. If you use this option, you don't even need to defrost them but try not to get too much ice so that the broth does not cool.
This dish can also be freeze, so if you have a portion left over, don't hesitate to put a label on it and freeze it. The shelf life in the freezer is up to 3 months.
More information - Green taboulé / Basic recipe: cook chickpeas with Thermomix / Basic recipe: Vegetable concentrated broth tablets
Adapt this recipe to your Thermomix model
Good night Mayra, this recipe is super healthy and with ingredients that we normally have at home
But it can be done with the knife guard to leave it longer so that everything is super tender, right?
Hello M Carmen:
Yes, you can put the blade guard between step 3 and 4.
For you to be super tender you have to take into account several things: water hardness, size of pieces and the type of green beans.
I recommend that the chickpeas are already ready. In this recipe, all you have to do is add them at the end so that the flavors blend.
Green beans, the round ones are better because they cook earlier and are more tender than the flat ones.
The pumpkin cooks very quickly, so so that it does not fall apart, it is better to cut it into medium-large cubes. Otherwise they will fall apart and will remain camouflaged in the broth.
Regards!