Chickpea Stew with Tomatoes and Green Chilli

A hearty vegetarian chickpea stew with spices, tomatoes, and spinach. Serve with yoghurt and spiced pitta bread crisps.

Vegetarian Healthy Dinner Quick High Protein Chickpeas

Estimated Nutrition

Calories

257

kcal / serving

1028 kcal total

Carbs

27g

per serving

108 g total

Fat

10g

per serving

40 g total

Protein

11g

per serving

44 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

120

Plain Yoghurt

for serving

GrainsCereals

piece

Pitta Bread

for serving

LegumesPulses

800

Chickpeas

drained, from tins

Liquids

Water

NutsSeeds

clove

Garlic

finely sliced

tsp

Sea Salt

tsp

Cumin

tsp

Turmeric

optional

unit

Black Pepper

freshly ground

OilsFats

Olive Oil

Vegetables

piece

Red Onion

finely sliced

tsp

Ginger

freshly grated

piece

Green Chilli

seeded and finely chopped

500

Cherry Tomatoes

100

Baby English Spinach Leaves

Method

Heat a large deep frying pan over a medium to high heat.

Sauté the oil, onion, garlic, ginger, chillies, and salt for 5 minutes until soft.

Add chickpeas, 80ml water, cumin, turmeric, and pepper and cook for 5 minutes until liquid evaporates.

Add the tomatoes and cook for 2 minutes to soften.

Remove the pan from the heat and adjust seasonings.

Fold through the spinach and garnish with yoghurt.

Break pitta bread into pieces and drizzle with oil, salt, pepper, and paprika.

Bake in a moderate oven for 10-12 minutes until crisp.

Serve the stew on a warmed plate with the pitta crisps.