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Speedy Chickpea Stew

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Speedy Chickpea Stew
5 from 6 votes
Diet: dairy-free, egg-free, vegan
Total Time:20 minutes
Servings:2
Calories:350kcal

Ingredients

Instructions

  • Heat up a pot and quickly roast the coriander powder with the sugar on a medium heat. This just needs 2-3 minutes.
    1 tsp ground coriander, 1 tbsp sugar
  • Add the chopped tomatoes and chickpeas to the pot. Add the cumin, as well.
    1.5 cups chickpeas, cooked, 1.5 cups tomatoes, diced, ½ tsp cumin, ground
  • Chop the bell pepper into small cubes, and add it too.
    1 bell pepper, yellow
  • Let it all simmer for 12-15 minutes, stirring occasionally.
  • Season with salt, pepper and parsley. Enjoy with some crusty bread.
    4 tbsp parsley, fresh, Salt and pepper to taste, 2 slice wholegrain bread
    Speedy Chickpea Stew | Hurry The Food Up

Make it gluten-free

  • Bread can easily be left out for this recipe. Also, gluten-free bread is available in many places now – see if your local bakery has some!

NOTES

Tips: The Speedy Chickpea Stew can be kept in a thermos flask (or similar) and easily transported then eaten warm!
Make-ahead? Yes, prep the night before!
Freezable? Yes, it can be frozen.

Nutrition

Nutrition Facts
Speedy Chickpea Stew
Amount per Serving
Calories
350
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Sodium
 
399
mg
17
%
Potassium
 
959
mg
27
%
Carbohydrates
 
64
g
21
%
Fiber
 
14
g
58
%
Sugar
 
17
g
19
%
Protein
 
17
g
34
%
Vitamin A
 
1044
IU
21
%
Vitamin C
 
138
mg
167
%
Calcium
 
191
mg
19
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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