Chickpea and Vegie Stew

Chickpeas are an excellent source of protein and rich in both soluble and insoluble dietary fibre. They’re also high in iron and the mineral manganese – all good reasons to give this healthy stew a go on the weekend.

Chickpeas Curry with Parsley


2 tablespoons Olive Oil

1 red onion, finely chopped

1 large carrot, diced

1 cup sweet potato, diced

2 garlic cloves, finely chopped

2 tbsp ginger, freshly grated

1 tsp dried chilli flakes

2x 425g cans chickpeas, drained

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp turmeric

250g tomatoes chopped

250g frozen spinach, thawed

Pinch sea salt and pepper

Yoghurt to serve


1. Heat oil in a large deep frying pan over a medium heat.

2. Add the onion, garlic, chilli and carrot.

3. Cook until vegies are soft.

4. Add ginger, cumin, coriander and turmeric.

5. Add the chickpeas with 1/4 cup water and cook until the water evaporates.

6. Add the tomatoes and cook until soft.

7. Stir through spinach and season to taste. Serve with dollop of yoghurt.


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