Guiso de Garbanzos con Verduras (Vegan Chickpea Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g tinned chickpeas, drained
- 2 carrots, diced
- 1 red pepper, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes
- 400 ml vegetable stock
- 1 tsp sweet paprika
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 335 kcal
- Protein
- 16.2 g
- Carbohydrate
- 42.8 g
- of which sugars
- 8.7 g
- Fat
- 8.9 g
- of which saturates
- 1.2 g
- Fibre
- 15.4 g
- Salt
- 2.00 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 cook the onion, garlic, carrots and red pepper for 8 minutes until softened.
- 2
Stir in the sweet paprika and tomatoes and cook for 4 minutes.
- 3
Add the chickpeas and vegetable stock and simmer for 15 minutes, mashing a few chickpeas lightly, until thickened.
- 4
Serve in deep bowls.
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