Black-eyed pea, chickpea and Grana stew
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 cheese Italian stew recipe.
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
- Instructions below.
Notes
8 hours waiting time.
Instructions: Black-eyed pea, chickpea and Grana stew
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.
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.
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.
Add diced Grana cheese, stir and cook for another 10 minutes. Taste and adjust with salt and pepper if necessary.
After this time remove the bay leaves and serve hot.
lot of love. B.
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