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RECIPE
15 INGREDIENTS5 STEPS25MIN

Chickpea Stew

5.0
4 Ratings

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In the Kitchen with Jonny

I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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Delicious vegan chickpea stew!
25MIN
Total Time

In the Kitchen with Jonny

I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2 Tbsp
1
Medium  Onion , diced
2 cloves
Garlic , minced
2
Small  Tomatoes
1/4 cup
or Red Bell Peppers
1/2 cup
Carrots , diced
2 cans
(15 oz)
Chickpeas , drained
2 Tbsp
Tomato Paste
1/2 tsp
2 cups
Water
or Veggie Stock
1 1/8 tsp
or to taste
1/8 tsp
Cayenne Pepper
(optional)

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Estimated Total: Est. Total:
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Nutrition Per Serving

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CALORIES
588
FAT
22.7 g
PROTEIN
24.0 g
CARBS
78.0 g

Cooking Instructions

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Step 1
Add Olive Oil (2 tablespoon) to a pan on medium heat and let it get hot. Add Onion (1) and saute until translucent.
Step 2
Mix in Garlic (2 clove), saute for 30 seconds, then add Green Bell Pepper (1/4 cup), Tomato (2), Carrot (1/2 cup), Chickpeas (2 can), Dried Basil (1/2 teaspoon), Dried Parsley (1 teaspoon), Dried Oregano (1/2 teaspoon), and Tomato Paste (2 tablespoon).
Step 3
Add Water (2 cup), then mix everything together until tomato paste is dissolved. Stir in Salt (1 1/8 teaspoon) and Ground Black Pepper (to taste).
Step 4
Bring the mixture to a boil and let it simmer for 15 - 20 minutes, or until it thickens.
Step 5
Add Cayenne Pepper (1/8 teaspoon), if desired. Adjust seasoning and serve with Naan bread or rice. Serve and enjoy!

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Nutrition Per Serving
Calories
588
% Daily Value*
Fat
22.7 g
29%
Saturated Fat
3.0 g
15%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
78.0 g
28%
Fiber
22.9 g
82%
Sugars
9.2 g
--
Protein
24.0 g
48%
Sodium
2594.0 mg
113%
Vitamin D
--
--
Calcium
243.2 mg
19%
Iron
6.7 mg
37%
Potassium
1061.3 mg
23%
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