A hearty and nourishing Middle Eastern-inspired stew with chickpeas, vegetables, and warm spices. Perfect as a wholesome meal served with rice or bread.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 2 cups chickpeas (cooked or canned, drained and rinsed)
- 1 large onion, chopped
- 2 medium carrots, sliced
- 1 zucchini, diced
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp black pepper
- 1 tsp salt (or to taste)
- 4 cups vegetable broth
- 2 tbsp fresh parsley, chopped
Disponible pour les membres NutriPro.
Instructions
- 1.Heat olive oil in a large pot over medium heat.
- 2.Add chopped onion and cook until soft and golden, about 5 minutes.
- 3.Stir in garlic, carrots, zucchini, and tomatoes, cooking for another 5 minutes.
- 4.Add cumin, coriander, turmeric, paprika, cinnamon, salt, and black pepper, stirring well to coat the vegetables with spices.
- 5.Add chickpeas and vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
- 6.Adjust seasoning as needed and stir in fresh parsley before serving.
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