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Hot Chickpea Tomato Stew with Prunes


Preparation
30
minutes
Servings
6
persons
Nutrition
303
calories

Ingredients

400 g cherry tomatoes (optionally multi-coloured)
3 celery stalks
2 carrots
1 bunch spring onions
200 g Sunsweet prunes
1 tbsp. green pepper
2 green chilli peppers
2 tbsp. olive oil
300 g chickpeas (canned)
½ bunch marjoram (keep some leaves for decoration)
2 tbsp. brown sugar
2 tbsp. tomato paste
400 ml chicken stock (or vegetable stock)
100 ml cream
Salt, pepper

Instructions

  1. Cut tomatoes into halves, cut celery into thin slices. Peel carrots and dice finely. Cut spring onions into rings. Cut prunes into slices. Coarsely chop green pepper and chilli peppers.
  2. Heat oil in a pot. Add carrots, onions, pepper, chilli peppers, celery, chickpeas and marjoram. Sauté at medium heat for 5 minutes. Sprinkle with sugar and sauté for another 2 minutes. Add tomatoes and tomato paste, deglaze with stock and cream. Add prunes and boil for 5 minutes.
  3. Add salt and pepper to taste. Sprinkle with some olive oil and decorate with marjoram.

Recipe Categories

Soup, Starters and Appetizers

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