Middle Eastern-Inspired Chickpea Stew
A delicious and heart-healthy stew packed with soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced zucchini
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
In a large pot, heat olive oil over medium heat. Add the onion and garlic, and cook until softened.
Add the cumin, coriander, turmeric, and cinnamon. Stir to coat the onions and garlic.
Add the chickpeas, diced tomatoes, vegetable broth, carrots, and zucchini. Bring to a boil, then reduce heat and simmer for 30 minutes.
Season with salt and pepper to taste. Stir in the chopped parsley before serving.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 12 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 0 |