Greek · Dinner
Chickpea Stew with Rosemary
Chickpeas simmered in a tomato and rosemary broth with onion, carrot and garlic, finished with olive oil and lemon juice. A rustic Greek stew thickened by mashing a portion of the chickpeas, served with crusty bread for mopping the pot.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
383Calories
14.7gProtein
14.1gFat
52.8gCarbs
10.2gSugar
13.6gFiber
1170mgSodium
0mgChol
2gSat Fat
862mgPotassium
130mgCalcium
4.6mgIron
0mcgVitamin B12
13mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
herb-salt
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Finely chop the onion and carrot, mince the garlic, and strip and chop the rosemary leaves.
2
Sweat
Warm the olive oil in a small saucepan over medium heat and sweat the onion and carrot for 4 minutes until softened, then add garlic and rosemary.
3
Simmer
Add crushed tomato, vegetable stock and chickpeas; simmer over medium-low heat for 25 minutes until reduced and thickened.
4
Plate
Remove rosemary sprig, mash a quarter of the chickpeas with a fork, stir back in. Add lemon juice, salt and pepper to taste. Ladle into a bowl and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 1/2 cups240g, drained weight, about two-thirds of a 15.5 oz can chickpeas
- 11 onion
- 11 carrot
- 4 cloves4 cloves garlic
- 1 cup240g canned crushed tomato
- 2 sprig2 sprig fresh rosemary
- 1 1/2 cup360ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
