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Chickpea and Tomato Stew
Chickpea and Tomato Stew

Chickpea and Tomato Stew

2 Review(s)
Cook Minutes 35 Min
Prep : 10 Min Cook: 25 Min
Looking for a vegetarian recipe that’s simple, savoury and delicious? Look no further! Peppers, chickpeas, succulent tomatoes and spicy arugula combine into a simple and flavourful stew recipe. Serve over rice and you’re set to go.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, chopped
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. garam masala
1 yellow pepper, cut lengthwise into 1/2-inch slices
1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), drained and rinsed
1 can (28 fl oz/796mL) diced tomatoes, drained
2 cups lightly packed baby arugula
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How do I make it ?
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Step 1
Heat dressing in a large saucepan over medium-high heat. Add onions and garlic; cook, stirring frequently, 3 min. or until crisp-tender. Stir in spices and cook 1 min. Add yellow pepper; cook 3 min.
Step 2
Stir in chickpeas and tomatoes. Simmer, covered 15 to 18 min. until peppers are crisp-tender and mixture is thickened. Stir in arugula just before serving.
Kraft Kitchen Tips!
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Variation
If you like a saucier dish, don’t drain tomatoes before adding.
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Serving Suggestion
Serve this dish over hot cooked basmati rice.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Fat 4 g
Saturated fat 0 g
0 %
Cholesterol 0 mg
Sodium 810 mg
34 %
Carbohydrate 45 g
Fibre 9 g
Sugars 11 g
Protein 11 g
Vitamin A
15 %
Vitamin C
160 %
Calcium
10 %
Iron
25 %
Servings
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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