Speedy Chickpea Stew
Servings: 2
Calories: 350kcal
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Ingredients
- 1.5 cups (250 g) chickpeas, cooked (~1 can, 15oz/425g)
- 1.5 cups (300 g) tomatoes, diced (~1 can, 15oz/425g
- 1 bell pepper, yellow
- 1 tsp ground coriander
- 4 tbsp parsley, fresh (chopped)
- 1 tbsp sugar
- 2 slice wholegrain bread
- Salt and pepper to taste
- ½ tsp cumin, ground
Instructions
- Heat up a pot and quickly roast the coriander powder with the sugar on a medium heat. This just needs 2-3 minutes.
- Add the chopped tomatoes and chickpeas to the pot. Add the cumin, as well.
- Chop the bell pepper into small cubes, and add it too.
- Let it all simmer for 12-15 minutes, stirring occasionally.
- Season with salt, pepper and parsley. Enjoy with some crusty bread.
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!
Nutrition
Calories: 350kcal | Carbohydrates: 64g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 399mg | Potassium: 959mg | Fiber: 14g | Sugar: 17g | Vitamin A: 1044IU | Vitamin C: 138mg | Calcium: 191mg | Iron: 7mg