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Roasted Vegetable & Chickpea Stew
Ingredients
2 cups
Chickpeas
1 cup
Onion
2 cloves
Garlic
3 cups
Mixed vegetables (carrots, bell peppers, zucchini)
2 tablespoons
Olive oil
2 cups
Vegetable broth
1 teaspoon
Salt
1/2 teaspoon
Pepper
1 teaspoon
Dried herbs (thyme, rosemary)
Instructions
1
Chop your favorite vegetables into bite-sized pieces and place them on a baking tray.
2
Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
3
In a large pot, heat some olive oil over medium heat and add chopped onions and garlic, cooking until soft.
4
Add the roasted vegetables and drained chickpeas to the pot.
5
Pour in vegetable broth and bring to a simmer.
6
Stir in your choice of herbs and spices, and let it cook for another 10 minutes.
7
Serve hot, garnished with fresh herbs.
Notes
Nutrition Facts
(per serving)
Calories:
544 calories
Servings:
4 servings
Carbohydrates:
83 g
Fat:
14 g
Fiber:
20 g
Protein:
27 g
Sugar:
4 g
Meal Effort
Preparation:
20 minutes
Cook:
43 minutes
Total:
1 hrs 3 mins