Chickpeas with vegetables and apple / Kikkererwten met groenten en appel

I love the taste of freshly prepared artichokes. The pieces of apple, sun-dried tomatoes and spices goes along perfectly with artichoke.

Type: dinner

Season: autumn

Ingredients for 2-4 servings

  • 120gr chickpeas
  • 100gr sun-dried tomatoes
  • 1 celery
  • 2 green apples
  • 3 medium-sized red onions
  • 1 spoon of paprika powder
  • 1 spoon of chili powder
  • 2 pieces of garlic
  • 2 artichokes
  • 1 teaspoon of rosemary
  • 1 teaspoon of thyme
  • pepper
  • 1 lemon

Ingrediënten voor 2-4 porties (Dutch)

  • 120gr kikkererwten
  • 100gr zongedroogde tomaten
  • 1 bleekselderij
  • 2 groene appels
  • 3 rode uien (middelmatige grootte)
  • 1 eetlepel paprikapoeder
  • 1 eetlepel chilipoeder
  • 2 teentjes knoflook
  • 2 artisjokken
  • 1 theelepel rozemarijn
  • 1 theelepel tijm
  • peper
  • 1 citroen

Recipe

  1. Take a pot filled with water and add the chickpeas to it. Keep it overnight in the fridge (seal the pot).
  2. Wash the chickpeas, and cook them in a pot with water for 20 minutes.
  3. Add a piece of garlic, the paprika powder and the chili powder to the chickpeas. Roast them in the oven of 180°C for 20 minutes (turn them around after 10 minutes).
  4. Remove the stem and outer leaves of the artichoke. Rub them with a slice of lemon. Cook them for 30-45 minutes in a pot filled with water (squeeze the juice of the lemon in the water). They are ready when a knife easily cuts though the bottom. Remove the leaves and chop the soft parts in small pieces.
  5. Chop the onion, celery, sun-dried tomatoes and apples in small pieces.
  6. Bake the onions for 10 minutes. Add a piece of garlic.
  7. Add the celery and sun-dried tomatoes and cook for 5 minutes.
  8. Add the artichoke, chickpeas, apple pieces, rosemary and thyme.
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