Black-eyed pea, chickpea and Grana stew

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

Black-eyed pea, chickpea and Grana stew

Black-eyed pea, chickpea and Grana cheese Italian stew recipe.

Course Main Course, second course

Cuisine gluten free, lactose free, vegetarian

Keyword beans, cheese, chickpeas, easy vegetarian, healthy lunch, hot vegetarian dish, stew recipe, traditional Italian, vegetarian main course

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings person(s)

Calories 444kcal

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

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 instructions on the box 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.