Chickpea stew with salsiccia – the soul food for the dreary season by Tricky Tine
Peel and finely chop the shallots and garlic.
Heat the olive oil in a roasting pan, add the shallots and garlic and sauté over medium heat until translucent, then add the tomato paste and roast it as well.
Then deglaze with Mrs. White and the bone broth.
Add half the water (200 ml), a little Persian blue salt, the ground long pepper, the bay leaves, the cumin, the carrot slices, and the cooked chickpeas, and simmer over medium heat for about 5 minutes, stirring frequently.
TIP: Pierce the salsiccia all around with a toothpick so that it doesn't burst and the flavor is wonderfully distributed in the stew.
Add the diced potatoes and the salsiccia, then simmer over medium heat for another 15 minutes, stirring constantly and checking for firmness, gradually adding the remaining water.
Finally, add the celery pieces and simmer for another 10 minutes or so, stirring occasionally and checking the tenderness of the vegetables from time to time.
Finally, season everything thoroughly and bring the stew to a boil again.
Serve and enjoy!
Enjoy your meal!
Tricky Tine
