Carlee's chickpea stew
Serves:
6
Time to make:
3 Hours 15 mins
Total cost:
$16.20 / $2.70 per serve
(at time of publication)
(at time of publication)
Health information:
High fibre
High iron
Low fat
Low kilojoule
Vegetarian
Instructions
Instructions and steps:
Step 1 In a non-stick pan, soften onions and garlic in oil. Stir in cumin and cook for 1 more minute. Place in the slow cooker with all the remaining ingredients except salt, pepper and parsley. Stir well.
Step 2 Cook on low for 3 hours. Season and garnish with parsley.
About this Recipe
Photography: Melanie Jenkins
First Published:
July 2009
Rating:
No votes yet
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Full ingredient list:
- 2 onions, thinly sliced
- 4 cloves garlic, finely chopped
- 1 tablespoon oil
- 2 teaspoons cumin
- 2 x 400g cans chickpeas, drained, rinsed
- 2 x 400g cans chopped tomatoes
- 300g tomato purée
- 1 green capsicum, diced
- 2 cups sliced mushrooms
- 1 large carrot, peeled, sliced
- 2 teaspoons dried oregano
- 1 cup red wine
- 2 cups vegetable stock
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons chopped fresh parsley
Nutritional information (per serve)
Energy:
1140kJ
Calories:
272cal
Protein:
13g
Fat:
6g
- saturated:
1g
Carbohydrates:
30g
- sugars:
18g
Dietary Fibre:
10g
Sodium:
820mg
Calcium:
110mg
Iron:
4.5mg
Nutrition information is given per serve
*NS: not specified
