Steps to follow to make this recipe: 1
List all the ingredients.
Soak the chickpeas the night before in water, bring to the pressure cooker with 1 liter of water and cook for 40 minutes with a little salt.
Cut the zucchini into small cubes, sauté with a pinch of salt, when it is golden, remove from the heat, reserve.
Do the same procedure with the eggplant.
Finely chop the onion and garlic, season with salt and pepper, lower the heat, cover and cook for 5 minutes until soft.
Add the tomato, peeled and cut into small cubes, cover, cook over low heat until its juices are released.
Add the zucchini, the aubergines and the Chinese peas cut into strips, leave to cook for 5 more minutes, covered over low heat. Rectify the flavor with salt and pepper.
Finally mix with the chickpeas, serve and enjoy.
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