Chick Pea Stew with Lemon Yogurt - Kikärtsgryta med citronyoghurt

CHICK PEA STEW WITH LEMON YOGURT
Kikärtsgryta med citronyoghurt

Serves 4

2 to 2.4 cups chick peas
3 onions
2 garlic cloves
3 to 4 carrots
1 large parsnip
approx 2 cups vegetable bouillon
1 lemon
1 can peeled whole tomatoes, approx 14 oz

For serving:
0.8 cup Kesella or Greek or Turkish thick yogurt 
+ some plain yogurt
1 lemon
2 tablespoons Dijon mustard
salt, pepper


Soak the chick peas overnight or use 2 cans precooked chick peas.

Peel and chop onions and garlic and peel and cut carrots and parsnip in rather large pieces. Boil soaked chick peas until tender in lightly salted water for about 30 minutes. Drain. Sauté the roots in some oil in a large saucepan, pour in enough bouillon to cover and add the fresh juice from 1 lemon. Add the chick peas, bring to a boil and boil for about 20 minutes.

Cut the tomatoes in pieces and add them together with their juice. Bring to a boil and flavor with salt and pepper.

Stir Kesella and yoghurt to a suitable thickness and flavor with lemon juice, finely grated lemon zest and some mustard. Serve as a topping.

Enjoy!

Bella