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Chickpea & Potato Stew

top view of chickpea pepper and potato stew
  • Prep time: 15 m
  • Cook time: 30 m
  • Makes: 4 servings

This delicious and hearty chickpea and potato stew is a great weeknight meal when the weather is colder! It is ready in a flash, and makes excellent leftovers.

Ingredients and Equipment

  • Ingredients
  • Equipment
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Directions

Step 1 

In a large pot over medium heat, sauté the onion in the oil until softened and translucent.

Step 2 

Add the cumin, salt, and pepper, cook for 1 minute before adding the potatoes, peppers, and stock.

Step 3 

Bring to a boil, and simmer for 20 to 30 minutes or until the potatoes are tender when pierced with a fork.

Step 4 

Scoop about 1 to 2 cups of the soup into a blender, and blend until smooth. Stir back into the soup before adding the chickpeas and lemon juice to taste.

Step 5 

Top with parsley or sliced green onion and serve.

Tips & Variations

  • Add more water or broth as needed.

Nutrition Per Serving

Calories
370
Total Fat
6g
Saturated Fat
0.5g
Sodium
590mg
Carbohydrates
64g
Fibre
11g
Sugar
14g
Protein
15g
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