Black-eyed pea, chickpea and Grana stew

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A black-eyed pea and chick pea stew with seasonal vegetables and delicate Grana cheese flavor. A unique, rich and nutritious dish. A super healthy and tasty vegetarian main dish.


Black-eyed pea, chickpea and Grana stew
Preparation time
Cooking time
Waiting time 8h

Ingredients

For 4 Person(s)

Ingredients

  • 200 g dried black-eyed peas
  • 100 g dried small chickpeas
  • 1 medium carrot
  • 1 celery stick
  • 1 piece of fenel bulb
  • 1 medium carrot
  • 2 garlic cloves
  • 2 big potatoes
  • 2 bay leaves
  • 200 g cherry tomatoes
  • 4 tbsp olive oil
  • 80 g Grana cheese with rind
  • salt and pepper to taste

Black-eyed pea, chickpea and Grana stew Directions

  1. The previous evening rinse the legumes and soak them in cold water for 8 hours. The next morning rinse them again and cook in abundant salty water according to the manufacturer's instructions until they are soft  (me 1 hour) then drain them and set aside.

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  2. In a large pan combine grated onion, garlic, celery, fennel, carrot. Add a generous pinch of salt and 4 tablespoons of olive oil and cook on medium heat until all the vegetables are tender. Combine diced potatoes and sliced in half cherry tomatoes. Stir and cook for another 2 to 3 minutes.

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  3. Move the veggies into a pot, add your legumes, another pinch of salt, a pinch of pepper, 2 bay leaves and 900 ml of water. Cook for 20 minutes stirring occasionally.

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  4. Add the diced Grana cheese, stir and cook for another 10 minutes. Taste and adjust with salt and pepper if necessary.

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  5. After this time remove the bay leaves and serve hot.

    lot of love. B.

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Nutrition facts

(diet, vegetarian)
Per Serving

Reviews

5
Sunday, 25 February 2018
Yum. That looks super delicious. I need to try this. - BooToo Jueeny

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