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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (319g) Recipe makes 4 servings |
||
| Calories 250 | ||
| Calories from Fat 77 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 370mg | 15% | |
| Potassium 650mg | 18% | |
| Total Carbohydrate 37.8g | 12% | |
| Dietary Fiber 7.8g | 31% | |
| Sugars 5.4g | ||
| Protein 8.0g | 15% | |
Peruvian Chickpea Stew
Recipe #253561 |
40 min |
10 min prep |
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By: dicentra
Sep 18, 2007
The weather is turning colder here. Time for stews.
SERVES 4
Ingredients
- 1 large yellow onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 2 tablespoons olive oil
- 2 cups cooked chickpeas
- 4 tomatoes, peeled and sliced into wedges
- 1 small yellow squash, peeled and diced
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1 teaspoon allspice
- salt or salt substitute, and freshly cracked
- black pepper
- cooked brown rice
Directions
1
In a deep pot, saute onions and garlic in oil until onions turn pale brown.2
Add the chickpeas, tomato wedges, diced squash, and all the seasonings.3
Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a few teaspoons of water or vegetable broth if needed.4
Serve hot over cook-ed brown rice.
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- Course > Main Dish > Stews
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > South American > Peruvian
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
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- Dietary > Vegetarian > Vegan
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