Some recipe inspiration for this rainy and slightly chilly day. Slow braised chickpeas & potato in a rich sun-dried tomato and oregano sauce, topped with soft poached eggs. A lovely nourishing and comforting meal. Enjoy your weekend!
Thank you for reading this post, don't forget to subscribe!Serves 4-6
gluten free, dairy free, vegetarian
INGREDIENTS
3 tbsp ghee, butter or olive oil
2 brown onions, diced
6-8 cloves of garlic, roughly chopped
1 cup sun-dried tomatoes, roughly chopped
2 large handfuls of fresh oregano, roughly chopped
1 tbsp honey
1 glass of white wine (optional)
4 medium potatoes, cut in to small cubes
2 cups vegetable or chicken stock
2 cans of chopped tomatoes
2 cans of chickpeas, drained
sea salt
pepper
METHOD
1 Heat the ghee, butter or olive oil in a large heavy bottomed saucepan over medium heat. Add the onions, garlic, sun-dried tomatoes, oregano and honey, and saute until soft and slightly browned (about 10-12 minutes).
2 Add the white wine, and continue to cook while stirring for a further 5 minutes.
3 Add the potatoes, stock, tomatoes and chickpeas, and bring to a soft boil. Simmer on low for 45 minutes, stirring every so often, until thick and pulpy.
4 Season to taste with freshly ground pepper, and sea salt.
5 Serve with poached eggs, and a sprinkle of toasted pumpkin seeds if you desire.
The Carousel thanks Petite Kitchen for this recipe
