After-work chickpea stew

For 4 people
  • 1 can (s) (850 ml) chickpeas
  • 1 red chilli pepper
  • 500 g Potatoes
  • 2 EL Oil
  • sweet paprika, salt, pepper, nutmeg
  • 1 jar (s) (425 ml) chunky tomatoes
  • 1 TL Vegetable stock (instant)
  • 4 stem (s) Mint
  • 1–2 TL brown sugar
30 minutes
very easy
1.
Drain the chickpeas. Clean the chilli, cut lengthways, core, wash and finely chop. Peel, wash and cut the potatoes into cubes.
2.
Fry everything in the hot oil. Briefly sweat the paprika powder. Add tomatoes, 1⁄2 l of water and stock. Bring to the boil and cook covered for about 15 minutes. Wash mint, shake dry, chop finely. Season the stew with salt, pepper, sugar and nutmeg, sprinkle with mint.
1 person approx.:
  • 280 kcal
  • 9 g protein
  • 8 g ​​fat
  • 40 g carbohydrates

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