Indian chickpea stew with leek

Indian chickpea stew with leek: 331 kcal and 13 g protein per serving, ready in 30 minutes. Nutrition calculated from the ingredients.

Ingredients

• 12 g Olive oil
• 100 g Onions (diced)
• 8 g Garlic (chopped)
• 120 g Carrots (diced)
• 250 g Chickpeas (canned) (drained)
• 200 g Tomato passata
• 100 g Leek (in rings)
• 4 g Curry powder
• 2 g Turmeric
• 2 g Ground ginger

Instructions

1. Heat 12 g olive oil in a pot, sweat 100 g onions and 120 g carrots for 4 minutes.
2. Add 8 g garlic and fry briefly until fragrant.
3. Add 250 g Chickpeas and 200 g Tomato passata, pour in 500 ml water or stock.
4. Bring to a boil, reduce heat and simmer gently for 20 minutes.
5. Toast 4 g curry powder, 2 g turmeric and 2 g ground ginger in the hot fat for 30 seconds before adding liquid — that releases the aroma.
6. Stir in 100 g Leek in the last 3 minutes, season with salt, pepper and cumin.

Nutrition per serving

• 331 kcal
• 13 g protein
• 46 g carbs
• 10 g fat

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