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Vegan chickpea stew

Category Noodles, rice, potatoes & legumes

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  • 30 minutes
  1. 250 g dried chickpeas
  2. 1 onion
  3. 1 carrot
  4. 1 clove of garlic
  5. 1 tomato
  6. 1 bay leaf
  7. 2 tbs olive oil
  8. salt
  9. AMC Pepper Trio (or pepper)

1. Soak chickpeas in cold water for about 8-12 hours.

2. Peel onion, carrot and garlic and clean tomato. Cut everything into pieces and chop in Quick Cut.

3. Drain the chickpeas, rinse them with cold water and add them to the pot with the prepared ingredients and the bay leaf. Fill with enough water to half fill the pot.

4. Cover with Secuquick softline and close. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 6 minutes in the turbo area.

5. At the end of the cooking time, place the pot in the inverted lid and let it depressurize by itself. Remove Secuquick, remove bay leaf and add olive oil. Season to taste with salt and AMC Pepper Trio.


  • The stew will be creamier if some of the chickpeas are pureed.

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking

suitable for controlled coooking

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