Chickpea Stew with homemade vegetable stock

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pot over medium heat.

   StoveWide, shallow pot
2. 2
   Add the onion and fry 5–6 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the garlic, cumin, turmeric, paprika, ground coriander, salt and black pepper and stir.
2. 4
   Add the tomatoes and tomato paste and cook 5 minutes.

   Stove
3. 5
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
4. 6
   Bring to a boil over high heat and skim off the foam.

   Stove
5. 7
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 8
   Strain the stock through a fine sieve.

   Fine sieve
7. 9
   Add the stock and chickpeas and bring to a boil.

   Stove
8. 10
   Turn down the heat, cover and simmer 20 minutes, until the stew thickens.

   StoveLid
9. 11
   Add the lemon juice and stir.
10. 12
    Sprinkle the cilantro on top.
11. 13
    Serve the stew hot with pita.