Vegetable Stew with Chickpeas

A quick and easy vegetable stew packed with healthy ingredients. Chinese cabbage adds a unique texture, while chickpeas provide protein, which can be substituted with beans. Serve it with a dollop of sour cream and enjoy it with a slice or two of bread.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Onion, raw

  • 2 piece Spices, green, seeds

  • 2 piece Carrot, fresh

  • 3 pods Garlic, fresh

  • pieces Oil, olive

  • 2 teaspoons Spices, thyme, dried

  • 1 teaspoon Spices, rosemary, dried

  • 1 teaspoon Spices, paprika

  • 750 ml Soup base, beef, cube

  • 500 ml Tomato juice

  • 2 piece Potatoes, white

  • 200 g Chickpea, cooked

  • 0.5 piece Cabbage, Chinese (pe-tsai), fresh

  • pieces Salt, table

  • pieces Sour cream

  • pieces Parsley, fresh

Steps

  1. Chop the onion and garlic, slice the celery, and dice the carrots and potatoes. Drain the chickpeas and roughly chop the Chinese cabbage.

  2. Heat oil in a large pot and sauté the onion, celery, and carrots for 3 minutes.

  3. Add the garlic and spices, and stir. Once the garlic is fragrant, add the broth or water, tomato puree, and potatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes.

  4. Finally, add the chickpeas and Chinese cabbage, and cook for another 10 minutes. Serve with sour cream and parsley.

Nutrition Information (Per 100g)

  • Calories: 98.36 kcal
  • Fat: 1.22 g
    • Saturated Fat: 0 g
  • Carbohydrates: 17.56 g
    • Sugars: 2.22 g
  • Protein: 3 g
  • Fiber: 3.45 g