Veganer Kichererbseneintopf

Ingredients (for 4 people):

100 grams dried chickpeas (or a 400 gram can of chickpeas)

1 large onion, diced

1 large fennel bulb, in small pieces

1 sweet potato, quartered and then sliced

3 stalks celery, sliced

1 tablespoon tomato puree

1 glass white wine

1 can diced tomatoes (400 gr)

1 teaspoon tarragon

1 teaspoon thyme

a handful of fresh parsley

2 bay leaves

1 dl stock

freshly ground pepper and salt to taste

4 tablespoons basil pesto

sourdough bread

Preparation of the vegan stew

1. For dried chickpeas: Soak the chickpeas overnight, boil for 20 minutes and place in the Ecostoof for 1.5 hours.
2. Fry the onion and fennel in a pan for about 5 minutes.
3. Add the sweet potato and celery and fry for another 5 minutes
4. Add the tomato puree and stir for one minute.
5. Deglaze with white wine and let it cook for 2 minutes.
6. Add the tomatoes, herbs and stock.
7. Bring the mixture to a boil and let it simmer for 10 minutes.
8. Add the chickpeas and bring the dish to a boil. Season with salt and pepper.
9. Place the pot in the Ecostoof for 40 minutes.
10. Serve the dish with toasted sourdough bread and pesto.