Chickpea vegetable stew
A stew of chickpeas simmered with tomato, carrot and onion.
- Number of servings
- 2
Nutrients
For entire dish
- Calories
- 489 kcal
- Protein
- 19.2 g
- Carbohydrates
- 68.9 g
- Fat
- 17.3 g
- Fiber
- 18.4 g
Per serving
- Calories
- 245 kcal
- Protein
- 9.6 g
- Carbohydrates
- 34.5 g
- Fat
- 8.7 g
- Fiber
- 9.2 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 564 mcg
- C
- 26.1 mg
- E
- 1.7 mg
- K
- 27 mcg
- B9
- 455.1 mcg
- Fe
- 3.4 mg
Ingredients
- Chickpeas — 80 g
- Tomato — 150 g
- Carrot — 60 g
- Onion — 50 g
- Garlic — 6 g
- Olive oil — 12 g
- Still water — 400 g
- Table salt — 3 g
Cooking instructions
- Rinse the chickpeas.
- Dice the tomato.
- Dice the carrot.
- Dice the onion.
- Mince the garlic.
- Cover the chickpeas with the water in a pot and bring to a boil.
- Simmer for 45 minutes until tender.
- Heat the olive oil in a pan over medium heat.
- Sauté the onion and carrot for 5 minutes.
- Add the garlic and tomato, then cook for 5 minutes.
- Add the vegetables and salt to the chickpeas.
- Simmer for 10 minutes.
- Serve hot in bowls.