Chickpea Tomato Stew

Name: Chickpea Tomato Stew
Total time: 30 min
Yield: 1000 g
Ingredients: minced garlic 10 teaspoon; extra virgin olive oil 10 ml; water (mineral water) 400 cup; roasted garlic & onion tomato sauce 271 g; Polpa Pezzettoni tomato sauce 200 g; boiled chickpeas 109 g

Cook 30 min 544 kcal

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Ingredients

Main ingredients

minced garlic 2 teaspoon
extra virgin olive oil 10 ml
water (mineral water) 2 cup
roasted garlic & onion tomato sauce 271 g
Polpa Pezzettoni tomato sauce 200 g
boiled chickpeas 109 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 70.09 g 50%

Protein 15.4 g 11%

Fat 24.07 g 39%

Serving size 1000g

Cooking steps

1

Soak the chickpeas in water.
2

Chop onion, garlic, and carrot.
3

Add olive oil to a pot and sauté the onion and garlic.
4

Add the carrot and continue sautéing.
5

Add the soaked chickpeas and crushed tomatoes.
6

Season with salt, pepper, and paprika powder.
7

Pour in water and simmer over medium heat.
8

Cook until the chickpeas become tender.

Chickpea Tomato Stew

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