Chickpea and Cucumber Stew (#180)

Chickpea and Cucumber Stew (#180)

Basic Information

• Servings: 2
• Serving Size: 1 cup
• Difficulty: 2
• Budget: 2
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• DASH
• Pescatarian
• Gluten-Free
• Halal
• Kosher

Equipment

• - Medium pot
• - Measuring cups

Ingredients

1. 1 cup canned chickpeas, rinsed and drained
2. 1 cup cucumber, diced
3. 2 cups vegetable broth (low-sodium for DASH)
4. 1/2 cup onion, diced
5. 1 tablespoon olive oil
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. - In a medium pot over medium heat, heat olive oil, add onion, and sauté until softened, about 5 minutes.
2. - Stir in chickpeas, cucumber, vegetable broth, salt, and pepper, bringing to a boil.
3. - Reduce heat to low, cover, and simmer for 15 minutes until flavors meld.
4. - Divide into two bowls and serve hot.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat on stovetop or microwave.

Nutrition

• Calories: 240
• Protein: 8g
• Fat: 10g
• Carbs: 30g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A