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Chickpea stew

This stew is ready to eat in less than an hour. It is ideal for cooler days, very simple to prepare, and the ingredients are readily available throughout the year.

40 minutes


  • 1 can chickpeas
  • 1 onion
  • 2–3 carrots
  • 1 tbsp tomato paste
  • 50 g Baranja bacon, sliced
  • 450 ml vegetable stock or water
  • 2 large potatoes
  • Salt, pepper
  • Olive oil


  1. Wash the carrots and cut them into rounds. Peel and dice the potatoes.
  2. Dice the bacon.
  3. Sauté minced onion in olive oil until soft. Add bacon and carrots. Sauté for about 5 minutes. Add the tomato paste, stock, potatoes and spices.
  4. Cook for about 20 minutes, then add drained chickpeas. Cook for a few more minutes and serve immediately. Optionally, add chopped parsley to the finished stew.