Serves approximately 4 people:
- Soak 100 g of chickpeas overnight
- Drain, rinse, and boil for approx. 1 hour 15 minutes
- In a wok, sauté a finely chopped shallot in a little olive oil, then add a clove of garlic and a small knob of finely chopped ginger
- Add 1 tsp cumin seeds, 1 tbsp tomato paste, a small sachet of saffron, a pinch of chili, freshly ground pepper, and heat while stirring
- Add approx. 3 dl boiling water and 1 tsp vegetable bouillon, and bring to a boil
- Dice a selection of vegetables into approx. 1 cm cubes and add them according to their cooking time: potatoes, then bell peppers, then eggplants and peas, followed by mushrooms and zucchini. Simmer for a few minutes. The vegetables should remain firm
- Turn off the heat and add the chickpeas
- Add a bunch of chopped coriander and parsley
Enjoy with plain tabbouleh or rice and a glass of Nez Noir Rosé.
