Chickpea and green bean stew, vegetarian adaptation

Chickpea and green bean stew, vegetarian adaptation. Cooked chickpeas, no salt, Raw green beans, Raw peeled potato.

Ser Alentejano

20 + 30 min · 4

Ingredients

• 600 g Cooked chickpeas, no salt
• 500 g Raw green beans
• 250 g Raw peeled potato
• 250 g Fresh pumpkin
• 5 g Fresh mint
• 30 g Olive oil
• 1000 g Water
• 3 g Table salt
• 160 g Portuguese rustic wheat bread

Preparation

1. Trim and cut the green beans. Dice peeled potatoes and pumpkin. Put potatoes and green beans in a pot with water, oil and salt; simmer for 15 minutes.
2. Add pumpkin and home-cooked unsalted chickpeas; simmer for 15 minutes until the vegetables are tender. Stir in chopped mint and serve over thin slices of bread.