Chickpeas with Ayote Squash and Potatoes in Broth
How do you prepare chickpea stew with ayote squash?
Sauté chopped shallot and add diced potato, carrot, and ayote squash along with ginger. Stir in tomato sauce and water; cook covered for 20 minutes. Add the precooked chickpeas and cook for 15 more minutes until the vegetables are tender. Adjust the seasoning and finish with fresh parsley before serving this stew.
With this recipe, we will recharge with vitamins and minerals, thanks to the ayote squash and carrot. Special for those cold, rainy afternoons, with a soup-like consistency and served with an exquisite dark bread with seeds to complete our dish. Truly delicious, easy, and quick to prepare.
The screen will not turn off while you cook.
Servings: Serves 4
Ingredients
- 480 g precooked chickpeas (2 cans)
- 3 medium potatoes
- 2 medium carrots
- 400-500 g peeled, cleaned ayote squash
- 1 small shallot or yellow onion
- 200 g tomato sauce
- 5 g fresh ginger
- 2 cups water
- 1 tablespoon fresh or dried parsley
Instructions
Start by finely chopping and sautéing the shallot or yellow onion in a medium pot with two tablespoons of extra virgin olive oil.
Wash, peel, and dice the potatoes and carrots.
Dice the ayote squash as well.
Add the freshly diced vegetables to the pot with the sautéed onion.
Finely chop the fresh ginger and add it to the pot.
Stir well and pour in the tomato sauce.
Add two cups of water, salt, and pepper to taste. Stir well and cook over medium-low heat for 20 minutes, covered with the pot lid.
Next, add the chickpeas and cook for another 10-15 minutes, until all the vegetables are well cooked.
Finally, if you have fresh parsley, chop it finely and add it; if using dried parsley, sprinkle a little to taste. Taste and, if necessary, adjust the salt and pepper. Stir and let rest for 5 minutes.
Serve very hot.
Enjoy your meal!
Reviews
There are no reviews yet.
- 480 g precooked chickpeas (2 cans)
- 3 medium potatoes
- 2 medium carrots
- 400-500 g peeled, cleaned ayote squash
- 1 small shallot or yellow onion
- 200 g tomato sauce
- 5 g fresh ginger
- 2 cups water
- 1 tablespoon fresh or dried parsley