Chickpea and Tomato Stew (#66)

Chickpea and Tomato Stew (#66)

Basic Information

• Servings: 4
• Serving Size: 1 cup
• Difficulty: 2
• Budget: 2
• Prep Time: 10
• Cook Time: 25
• Total Time: 35
• Meal Type: Main Dish

Diet Types

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

Equipment

• Large pot
• Wooden spoon
• Measuring cups and spoons

Ingredients

1. 1 cup canned chickpeas, rinsed and drained
2. 1 cup canned diced tomatoes
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 large pot over medium heat, heat olive oil.
2. Add onion and sauté until softened, about 5 minutes.
3. Stir in chickpeas, diced tomatoes, vegetable broth, salt, and pepper, bringing to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes.
5. Divide into four bowls and serve hot.

Storage

Refrigerate in an airtight container for up to 5 days or freeze for up to 1 month. Reheat on stovetop or microwave.

Nutrition

• Calories: 180
• Protein: 8g
• Fat: 6g
• Carbs: 24g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A