Chickpea and Tomato Stew

Chickpeas, also known as garbanzo beans, are one of the oldest cultivated crops and have been consumed for thousands of years. They are a great source of plant-based protein and fiber.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Chickpea and Tomato Stew

Cooking Method: Stewing Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 can Chickpeas
• 1 canned Tomatoes
• 1 medium-sized Onion
• 3 clove Garlic
• 2 tablespoon Olive oil
• 1 cup Vegetable broth
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley
• 1 tablespoon Lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until softened.
2. Add paprika, cumin, salt, and black pepper. Stir well.
3. Pour in the vegetable broth and canned tomatoes. Bring to a boil.
4. Reduce heat to low and add the chickpeas. Simmer for 30 minutes.
5. Remove from heat and let it rest for 10 minutes.
6. Stir in freshly chopped parsley and lemon juice.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 52g18%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.