Try this Chickpea, courgette and pepper stew recipe, or contribute your own.
Suggest a better description1. Peel and slice the onions. Heat a couple of tablespoons of olive oil in a large deep frying pan and add the onions. Cut the pepper into bite-size pieces remove any seeds and core, then add to the onion and leave it to soften over a moderate heat.
2. Cut the courgettes into slices not much thicker than a pound coin, then add the courgette to the onion and pepper in the pan and cook for 15 minutes or so until soft. Rinse the chickpeas and add to the vegetables and season with salt pepper and Basil. When all is warm and bubbling, serve in deep bowls, with a trickle of olive oil over the surface and sourdough bread on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 5.9mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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