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Black-eyed pea, chickpea and Grana stew

Black-eyed pea, chickpea and Grana cheese Italian stew recipe.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course, second course
Cuisine gluten free, lactose free, vegetarian
Servings 4 person(s)
Calories 444 kcal

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.

Notes

8 hours waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 4personeCalories: 444kcal
Keyword beans, cheese, chickpeas, easy vegetarian, healthy lunch, hot vegetarian dish, stew recipe, traditional Italian, vegetarian main course
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