Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons vegetable oil over medium heat, then add 1 large finely chopped onion and sauté for 5 minutes until softened.

2. 2

   Add 2 minced garlic cloves, 1 large diced carrot, 1 diced parsnip, and 1/2 diced celery root to the pot, cooking for another 7 minutes while stirring occasionally.

3. 3

   Stir in 1 teaspoon caraway seeds, 1 teaspoon dried marjoram, and 1 teaspoon smoked paprika, cooking for 1 minute until fragrant.

4. 4

   Add 1 cup pre-soaked and drained dried chickpeas and pour in 4 cups vegetable broth, bringing the mixture to a boil before reducing the heat and simmering for 60-90 minutes until the chickpeas are tender and thoroughly poached.

5. 5

   In a small bowl, whisk 1 tablespoon all-purpose flour with 2 tablespoons cold water until smooth, then gradually stir this mixture into the simmering stew and cook for 5 minutes, allowing it to gently thicken.

6. 6

   Season the stew with salt and freshly ground black pepper to taste, and for added richness, stir in 2 tablespoons sour cream or heavy cream just before serving, ensuring it does not boil.

7. 7

   Serve the "Poached Chickpea and Root Vegetable Stew with Smoked Paprika" hot, garnished with fresh chopped parsley or dill, alongside a slice of rye bread.