Curried Chickpea Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large onion (halved and sliced)1 large carrot (halved and chopped lengthwise)1 medium zucchini (cubed)1 garlic cloves (chopped)1 tablespoon mild, medium or hot curry powder (we like hot)2 cups vegetable stock2 cups fresh tomatoes (diced)2 1/2 cups chickpeas (drained and rinsed)1/2 teaspoon of granulated sugarSalt to taste (just a dash is good)2 tablespoons fresh cilantro or fresh parsley for the garnish.
Makes 4 large servings
Combine all the ingredients (except the salt and the cilantro or parsley) in a slow-cooker. Cover and cook on the low setting for 8 hours. Season the stew with a dash of salt. Serve over steamed rice or couscous, sprinkle with chopped fresh cilantro or chopped fresh parsley. It is also good when it is topped with Vegan Paremesan Cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user JEREMY_PATRICIA.
Combine all the ingredients (except the salt and the cilantro or parsley) in a slow-cooker. Cover and cook on the low setting for 8 hours. Season the stew with a dash of salt. Serve over steamed rice or couscous, sprinkle with chopped fresh cilantro or chopped fresh parsley. It is also good when it is topped with Vegan Paremesan Cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user JEREMY_PATRICIA.
Nutritional Info Amount Per Serving
- Calories: 225.9
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 940.5 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 8.8 g
- Protein: 8.8 g
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