Middle-Eastern chickpea stew with leek

Middle-Eastern chickpea stew with leek: 388 kcal and 14 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
• 2 g Coriander seed
• 20 g Tahini
• 15 g Lemon (juice)

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. Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
6. Stir in 100 g Leek in the last 3 minutes, season with salt, pepper and cumin.

Nutrition per serving

• 388 kcal
• 14 g protein
• 48 g carbs
• 16 g fat

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