Chickpea and Pumpkin Stew

180

This Chickpea and Pumpkin Stew is a very hearty dish, that’s delicious, easy to make and really comforting on these cold days.

500 g of chickpeas, from a jar, drained
300 g of pumpkin, cubed
1 teaspoon of tomato paste
200 ml of tomato sauce
3 basil leaves
1 carrot, sliced
1 tablespoon of fresh chopped parsley
1 handful of chopped kale, spinach or chard
1 onion
2 cloves of garlic
salt and pepper to taste
1 teaspoon of olive oil
200 g of jasmine rice
500 ml of vegetable stock

This dish is very easy to make, and it keeps well in the fridge, so you can make a bigger batch and eat it all week long, with rice, pasta or couscous. Of course, you can freeze it as well, if you...
See the full directions on my site

Nutritions

Calories
243061

Sodium
17133mg
713% DV

Fat
3127g
4812% DV

Protein
12879g
25759% DV

Carbs
40513g
13780% DV

Fiber
11340g
45362% DV

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Stewed Beans/Legumes Dairy-Free Fall Vegan Lunch Low-Fat High-Fiber Vegetarian Sugar Free European