Ingredients
800g soaked chickpeas
3 peperoncini
4 cloves garlic
60ml olive oil
Salt & pepper to season
Instructions
Mince the garlic and chili. Add half of the olive oil, together with the chili and garlic to a pot. Heat the oil slowly so the olive oil infuses with the delicious flavors.
Once the garlic turns translucent, add your chickpeas together with the acquafaba liquid. Furthermore, add hot water until the chickpeas are fully submerged.
If you want to add other vegetables, this is the step.
After half an hour, the liquid should have reduced. Mash some of the chickpeas with a fork for additional creaminess.
Check for seasoning, and add salt and pepper as needed. Garnish the stew with the remaining olive oil.
Notes
Both dried or canned chickpeas work for this recipe. If you want to use dried chickpeas, soak them over night, and cook them longer as needed.
You can customize this recipe with other vegetables as well. Kale, spinach or herbs can make great additions.
- Prep Time: 10
- Cook Time: 30
- Category: Side
- Cuisine: Mediterranean
- Diet: Vegan