Vegetable stew with chickpeas and cinnamon.

-carrot  30 g
-celery  30 g
-bow  30 g
-eggplant  30 g
-zucchini  30 g
-Bulgarian pepper  30 g + 10 g
-chick-pea  15 g
-beans  10 g
-vegetable oil  30 g
-rice  50 g
-vegetable broth  80 g
-olive oil  10 g
-cinnamon  taste
-honey  5 g
-garlic  3 g
-Tabasco sauce  taste
-mint  2 g
-basil  2 g
-Chile  taste
-salt  taste
-pepper  taste
Cut the zucchini into cubes.

Chop the onions.

Carrots cut into cubes.

Eggplant cut into cubes.

Cut the peppers.

Celery cut into cubes.

Prepare the sauce of cinnamon. You will need 10 grams of olive oil, cinnamon — to taste, 5 g of honey, 3 grams of garlic, Tabasco sauce — to taste, 2 grams of mint, 4 grams of green basil, chili to taste, 10 g of pepper.

All the ingredients for the sauce, which can be cut, chop finely. Then, all mix and bring to taste. The sauce is ready!

Pre-soaked chickpeas boil in salted water (chickpeas will be ready in 50-60 minutes).

Beans and boil in salted water until tender.

Prepare the filling for the rice stew. To this end, 50 g of rice pour into salted water.

Seethe rice to a state of mashed potatoes.

After the punch in a blender. Rice filling is ready.

In a frying pan pour the vegetable oil. First, lightly fry the carrots and celery root — they are the hardest. Then add the remaining vegetables and cook over high heat.

Vegetables should be fried, acquiring the color scheme, and not to languish in the oil.

Add boiled chickpeas and beans.

Pour the vegetable broth.

Add about 50 g rice filling and dissolving it in the broth.

Reduce heat. Filling will envelop all the vegetables and stew will be thicker.

Remove the pan from the heat and add the cinnamon sauce. Do not add sauce of cinnamon during cooking on the stove, otherwise all its taste simply disappear!

Ready to shift the stew on a plate.

Garnish with herbs.

Bon Appetit!

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