Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

2. 2

   Add 1 finely diced yellow onion, 2 finely diced celery stalks, and 2 finely diced medium carrots to the pot and sauté for 10 minutes until softened.

3. 3

   Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.

4. 4

   Pour in 125 ml of dry white wine and let it simmer for 3 minutes, scraping any browned bits from the bottom of the pot.

5. 5

   Add 250 grams of soaked and drained dried chickpeas, one 400-gram can of crushed tomatoes, 750 ml of vegetable broth, 2 tablespoons of fresh chopped rosemary, 1 teaspoon of fresh chopped thyme, 1 bay leaf, 1 piece of parmesan rind, 1 teaspoon of salt, and 0.5 teaspoon of black pepper; bring the mixture to a gentle boil.

6. 6

   Reduce the heat to low, cover the pot, and simmer for 3 to 4 hours, or until the chickpeas are very tender, stirring occasionally and adding more vegetable broth or water if the stew becomes too thick.

7. 7

   Remove and discard the bay leaf and parmesan rind before serving.