Chickpea and Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 237.2
  • Total Fat: 6.8 g
  • Cholesterol: 1.0 mg
  • Sodium: 920.7 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 10.8 g

View full nutritional breakdown of Chickpea and Vegetable Stew calories by ingredient
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Introduction

Can easily be made vegan by substituting the chicken broth for vegetable broth. Can easily be made vegan by substituting the chicken broth for vegetable broth.
Number of Servings: 6

Ingredients

    2 tbsp olive oil
    2 garlic cloves
    1 medium onion, halved and sliced
    16 baby carrots or 1 medium carrot sliced
    1 tsp paprika
    1 tsp cumin
    1/4 tsp crushed chili flakes
    1 tsp dried oregano
    2 tbsp flour
    2 1/2 cups chicken or vegetable broth
    2 medium potatoes, cubed
    1 (19 oz) can chickpeas, drained and rinsed
    1/2 cup frozen peas
    salt and pepper to taste

Directions

Heat oil in pot over medium heat. Add garlic, onion and carrots and cook for 3 to 4 minutes. Mix in paprika, cumin, chili flaces, oregano and flour. Cook 2 minutes more - stirring constantly. Slowly add stock.

Add potatoes and chickpeas and bring to a gentle simmer. Simmer 15 to 20 minute or until the potatoes and carrots are tender.

Mix in peas and heat through - about 2 to 3 minutes. Season with salt and pepper and serve.

Makes approximately 6 cups. One serving is 1 cup.

Number of Servings: 6

Recipe submitted by SparkPeople user BLSCT123.

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