Ingredients

• 300 g dried chickpeas
• 1 piece onion
• 2 piece carrots
• 2 tbsp tomato paste
• 400 g canned diced tomatoes
• 4 tbsp olive oil
• 3 clove garlic cloves
• 1 tsp paprika
• 1 tsp cumin
• 2 piece bay leaves
• 500 ml vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bunch fresh parsley

Instructions

1. Soak chickpeas overnight

   Place dried chickpeas in a large bowl and cover with cold water by 5cm. Let soak for 8-12 hours until chickpeas have doubled in size and feel slightly soft when pressed. Do not skip soaking as it ensures even cooking.

2. Cook chickpeas

   Drain and rinse soaked chickpeas. Place in a large pot with fresh water covering by 3cm. Bring to high heat for 5 minutes, then reduce to medium-low and simmer for 45-60 minutes until tender but not mushy. Do not add salt during cooking as it toughens the skins.

3. Prepare vegetables

   Finely dice the onion into 5mm pieces. Peel and slice carrots into 1cm rounds. Mince garlic cloves finely. Chop parsley leaves roughly, discarding thick stems. Do not cut vegetables too large or they won't cook evenly.

4. Sauté aromatics

   Heat olive oil in a heavy-bottomed pot over medium heat for 2 minutes. Add diced onions and cook for 8-10 minutes, stirring occasionally, until golden and translucent. Add minced garlic and cook for 1 minute until fragrant. Do not let garlic burn or it will taste bitter.

5. Build tomato base

   Add tomato paste to the pot and cook over medium heat for 2-3 minutes, stirring constantly, until it darkens and becomes aromatic. Add paprika and cumin, cooking for 30 seconds until spices bloom. Do not let the paste stick to the bottom of the pot.

6. Add tomatoes and carrots

   Pour in diced tomatoes with their juice and add carrots. Cook over medium heat for 5-6 minutes, stirring occasionally, until tomatoes start to break down and carrots begin to soften. Do not cook too vigorously or vegetables will break apart.

7. Simmer the stew

   Add cooked chickpeas with 250ml of their cooking liquid, vegetable broth, bay leaves, salt and pepper. Bring to a boil over high heat, then reduce to low and simmer covered for 25-30 minutes until sauce thickens and flavors meld. Do not let it boil rapidly or chickpeas may split.

8. Finish and serve

   Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed. Stir in half the chopped parsley and let rest off heat for 5 minutes to allow flavors to settle. Garnish with remaining parsley before serving. Do not add all parsley at once or it will lose its fresh color.

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