Chickpea Stew With Crispy Pita Wedges
Chickpeas are a great source of plant-based protein and are commonly used in Mediterranean and Middle Eastern cuisines.
This is vegan and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 2 can Chickpeas
- 1 large Onion
- 3 clove Garlic cloves
- 2 medium Carrot
- 2 stalk Celery stalks
- 1 large Red bell pepper
- 1 can Canned diced tomatoes
- 2 cup Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Olive oil
- 4 piece Pita bread
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced carrot, sliced celery, and diced red bell pepper. Cook until vegetables are softened, about 5 minutes.
- Add ground cumin, ground paprika, ground turmeric, ground cinnamon, salt, and black pepper. Stir well to coat the vegetables with the spices.
- Add canned diced tomatoes, drained and rinsed chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, partially covered.
- While the stew is simmering, preheat the oven to 400°F (200°C). Cut the pita bread into wedges and arrange them in a single layer on a baking sheet. Bake for 10-12 minutes, or until crispy.
- Serve the chickpea stew hot with crispy pita wedges on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 53g18%
- Sugars 5g
- Protein 11g22%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.