Zeytinyağlı Nohut (Chickpea and Vegetable Stew in Olive Oil)
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Ingredients
- 800 g tinned chickpeas, drained
- 1 onion, finely chopped
- 1 carrot
- 1 red pepper
- 2 tbsp tomato purée
- 4 tbsp olive oil
- 300 ml vegetable stock
- 1 tsp caster sugar
Nutrition (per serving)
- Calories
- 414 kcal
- Protein
- 15.6 g
- Carbohydrate
- 41.2 g
- of which sugars
- 8.1 g
- Fat
- 18.8 g
- of which saturates
- 2.6 g
- Fibre
- 14.2 g
- Salt
- 1.80 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, carrot and red pepper, diced, for 8 minutes until softened.
- 2
Stir in the tomato purée and cook for 1 minute.
- 3
Add the tinned chickpeas, vegetable stock and caster sugar, cover and simmer for 20 minutes, stirring occasionally, until the sauce has thickened.
- 4
Season with salt and black pepper.
- 5
Serve warm or at room temperature.
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