Chickpea & vegetable stew.
4 portions - 199 kcal per portion
17g protein, 34g carbs, 3g fats
Ingredients:
- 2 cans of chickpeas (about 460g)
- 400g (mini) tomatoes
- 3 paprikas of different colors
- 4 red onions
- 2-4 cloves of garlic
- 400g puréed tomatoes
- 2 vegetable broth-cubes
- Herbal salt & Black pepper
How to make it:
Chop the tomatoes, paprikas and onions, mix with olive oil, 2 klyftor finely grated garlic, herbal salt and pepper. Place the vegetables in the oven 200 degrees for about 30-40 minutes. Rinse the chickpeas and put in a pan with a little bit of olive oil and 1 clove of garlic and give them some color. Add the puréed tomatoes and the vegetable broth to the pan. When the vegetables in the oven have gotten soft and a little bit of color, take it out and add it to the chickpeas. Season some more if needed. We love to eat this stew just as it is, or with some feta cheese on top (or vegan cheese).