Main course · Spanish

Braised Courgette and Chickpea Stew with Cumin

Name: Braised Courgette and Chickpea Stew with Cumin
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 3 courgette, diced; 400 g tinned chickpeas, drained; 1 onion, finely chopped; 2 garlic cloves; 1 tsp ground cumin; 2 ripe tomatoes, finely chopped; 250 ml vegetable stock; 2 tbsp olive oil

30 min Serves 4 ~240 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

3 courgette, diced
400 g tinned chickpeas, drained
1 onion, finely chopped
2 garlic cloves
1 tsp ground cumin
2 ripe tomatoes, finely chopped
250 ml vegetable stock
2 tbsp olive oil

Nutrition (per serving)

Calories: 240 kcal
Protein: 10.1 g
Carbohydrate: 24.6 g
of which sugars: 7.1 g
Fat: 10.1 g
of which saturates: 1.5 g
Fibre: 8.8 g
Salt: 1.11 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.
2
Stir in the cumin and tomatoes and cook for 3 minutes.
3
Add the courgette, chickpeas and vegetable stock, bring to a simmer, cover and cook for 12-15 minutes until the courgette is tender.
4
Season to taste and serve hot.

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