Mexican chickpea stew with leek
Mexican chickpea stew with leek: 333 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)
- 3 g Cumin
- 3 g Paprika powder
- 15 g Jalapeño (in thin rings)
- 20 g Lime (juice)
Instructions
- Heat 12 g olive oil in a pot, sweat 100 g onions and 120 g carrots for 4 minutes.
- Add 8 g garlic and fry briefly until fragrant.
- Add 250 g Chickpeas and 200 g Tomato passata, pour in 500 ml water or stock.
- Bring to a boil, reduce heat and simmer gently for 20 minutes.
- Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
- Stir in 100 g Leek in the last 3 minutes, season with salt, pepper and cumin.
Nutrition per serving
- 333 kcal
- 13 g protein
- 47 g carbs
- 10 g fat