Vegetarian chickpea stew

Ingredients

• 250 g of dried chickpeas
• 2 tablespoons of rapeseed oil
• 3 large onions, chopped into large pieces
• 6 small sweet potatoes, peeled and cut into pieces
• 3/4 cup of uncooked rice
• 3/4 cup of raw wheat
• Spices to your liking: mild paprika, turmeric, cumin, salt, and black pepper.
• 2 small bags of “cookies”

We soak the chickpeas and lentils in water overnight, then drain them.

Heat the oil in a large pot, add the onion and cook until softened.

Then, add the potatoes, chickpeas, and beans to the pot.

We place the rice in a “cookie” bag and the wheat in another bag.

We perforate the bags with a fork and then add the contents to the pot.

We cover them with water, season them, place a lid on them, and then cook them over high heat for about 30 minutes.

We reduce the heat to a minimum and let it simmer for the entire night.

It is advisable to cover the pot with a towel.