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Chickpea and tomato stew

Chickpea and tomato stew

Preparation time:
25 min
Difficulty level:

Nutritional values:

28 g
15 g
8 g


Olive oilOlive oil 1 Tablespoon
Shallots (fresh)Shallots (fresh)½ (10 g)
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
paprika powder (rose hot)paprika powder (rose hot) 1 Pinch(s)
Chives (frozen)Chives (frozen) ½ Tablespoon
Chickpeas (canned)Chickpeas (canned) 100 g
Vegetable brothVegetable broth 100 ml
Yogurt (1.5% fat, low fat)Yogurt (1.5% fat, low fat) 125 g
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 100 g


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:

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