By Franco Namani
Chickpea & Potato Stew
4 steps
Prep:5minCook:30min
This easy recipe for Chickpea & Potato Stew is one of my family's favorite vegetarian dishes. It's full of flavor, delicious and quick to make. Enjoy it as a meatless Lent meal or as a healthy filling mid-week meal.
Updated at: Thu, 17 Aug 2023 11:28:16 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
48
High
Nutrition per serving
Calories688.8 kcal (34%)
Total Fat13.5 g (19%)
Carbs112.9 g (43%)
Sugars23.4 g (26%)
Protein33.5 g (67%)
Sodium634 mg (32%)
Fiber20.9 g (75%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
In a pot on medium heat, sauté diced onion in olive oil for 3-4 minutes. Stir often, onions should be soft and edges should be slightly brown when done, add to the cooked onions, garlic, chickpeas, salt, seven spices and cook for about a minute until fragrant.
Step 2
Stir in the roughly chopped tomatoes, and cook until the tomatoes have broken down and softened, dice potatoes into 1 inch cubes, add to the pan with the tomato paste, thyme springs and water, bring to a simmer and leave to cook for 20 minutes.
Step 3
Add the chickpeas and let cook on a gentle simmer for another 10 minutes, until the potatoes are cooked through. If you need to add a little water while cooking, do so.
Step 4
Before serving, remove the thyme, taste and adjust the seasoning until the flavor is just right. Serve over rice with chopped parsley on top.
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