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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 323.9
  • Total Fat: 9.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 552.2 mg
  • Total Carbs: 51.3 g
  • Dietary Fiber: 10.4 g
  • Protein: 10.8 g

View full nutritional breakdown of Tomato Chickpea Stew calories by ingredient
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Tomato Chickpea Stew

Submitted by: AHARVEY123

Introduction

Adapted from NY Times magazine Adapted from NY Times magazine
Number of Servings: 4

Ingredients

    olive oil
    2 tsp cumin
    2 tsp coriander
    1 tsp cardamom
    one chopped onion
    4 cloves minced garlic
    2 inch piece of ginger, minced
    2 pounds (3 or 4 large) tomatoes (you can use any kind, I had lots of cherry tomatoes)
    one can of chick peas, drained
    salt, pepper, and a handful of fresh herbs such as cilantro, parsley or basil.

Directions

In a 2 quart pot, place enough olive oil to coat the bottom and heat on medium.
Add 2 tsp cumin, 2 tsp coriander and 1 tsp cardamom and stir for a few seconds, just until a slight smoky quality starts, no longer.
Add one chopped onion, 4 cloves minced garlic, 2 inch piece of ginger, minced.
Stir fry a minute and add 2 pounds (3 or 4 large) tomatoes and one can of chickpeas, drained. Simmer until it makes a thick stew (you can poke some of the tomatoes to get the liquids going) and finish with salt, pepper, and a handful of fresh herbs such as cilantro, parsley or basil. Makes four servings.

Serving Size: makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user AHARVEY123.






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