Moroccan Chickpea and Vegetable Stew with Cumin and Paprika
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Ingredients
- 800 g chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 courgette, diced
- 1 red pepper, diced
- 3 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 400 g chopped tomatoes
- 2 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 374 kcal
- Protein
- 17.5 g
- Carbohydrate
- 41.3 g
- of which sugars
- 9.9 g
- Fat
- 12.8 g
- of which saturates
- 1.7 g
- Fibre
- 15.8 g
- Salt
- 0.67 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 wide pan and cook the onion and red pepper for 7 minutes until softened.
- 2
Stir in the garlic, ground cumin and paprika and cook for 1 minute, then add the chopped tomatoes and simmer for 10 minutes.
- 3
Add the courgette and chickpeas and simmer for a further 10 minutes, until the vegetables are tender.
- 4
Scatter with the fresh coriander and serve hot.
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