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Chickpea and tomato stew
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
281
Calories
28 g
Carbohydrates
15 g
Protein
8 g
Fat
Ingredients:
 | Olive oil | 1 Tablespoon |
 | Shallots (fresh) | ½ (10 g) |
 | Garlic (fresh) | 1 (3 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | paprika powder (rose hot) | 1 Pinch(s) |
 | Chives (frozen) | ½ Tablespoon |
 | Chickpeas (canned) | 100 g |
 | Vegetable broth | 100 ml |
 | Yogurt (1.5% fat, low fat) | 125 g |
 | Tomato pieces, chopped tomatoes (canned) | 100 g |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
First, the garlic is peeled and finely chopped, while the shallots are peeled and coarsely chopped. Then, in a large pot, heat the olive oil and sauté the garlic and shallots in it.
Step 2:
Then add the tomatoes, the drained chickpeas and the vegetable broth. Simmer slowly for about 5 minutes and season with paprika, salt and pepper.
Step 3:
To prepare the yogurt dip, stir the natural yogurt until smooth and cut the chives into rings. The dip is seasoned with salt and pepper.
Step 4:
The stew is now distributed in bowls and served with the yogurt dip.
Macronutrient distribution:
The recipe Chickpea and tomato stew is composed of the following macronutrients.
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Kitchen utensils needed:
Pot
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