Greg's chick pea stew
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This dish is an adaptation of a recipe in Bonniers Kokbok. The Swedish name is Kikärtsgryta, which roughly translates as “Chick pea pot”. That doesn't make sense in English, though it closely resembles the German word “Kicherebseneintopf” (Chick pea inpot). I can't find a good English translation for “gryta” or “Eintopf”; the closest I come is “stew”, which doesn't really hit it.

This dish doesn't taste bad, but somehow I feel there's something missing. I don't know if I'll make it again, but if I do, I'll probably change it somewhat.


quantity       ingredient       step
150 g       dry chick peas       1
5 g       salt       2
300 g       onion, cut into wedges       3
10 g       garlic, pressed       3
      olive oil for frying       3
80 g       carrot, sliced thinly (“thin coins”)       3
800 g       tinned tomato, with juice (about 520 g tomato flesh)       4
160 g       zucchini, in 8 mm dices       4
      lemon peel of half a lemon, grated       4
2       bay leaves       4
1 (5 g)       stock cube       4
10 g       salt       4
100 ml       yoghurt       6
      coriander leaves, chopped       6


  1. Boil the dry chick peas in water for about 2 minutes and leave for two hours. Discard the water.

  2. Boil the peas in fresh water for about 30 minutes. Add salt and boil until soft, about another 30 minutes. Drain and reserve.

  3. Fry the onion in olive oil until translucent. Do not allow to brown. Add the garlic and carrot slices and fry for another 2 minutes.

  4. Add tomatoes with juice, zucchini, lemon peel, bay leaf, stock cube and salt. Bring to the boil and simmer for 15 minutes.

  5. Add the chick peas, bring to the boil and simmer for another 5 minutes.

  6. Add the yoghurt, garnish with chopped coriander leaf, and serve.


The original recipe asks for cream. That doesn't seem appropriate, though maybe sour cream would be a good idea.

The original recipe asks for a vegetable stock cube, which would make the dish completely vegetarian. I'm not vegetarian, and I used beef stock powder, which doesn't really make much difference.

Should you stir the yoghurt (sour cream) into the stew or leave it on top? I'm for the former, my wife Yvonne is for the latter.

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