Chickpea and apricot stew

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
50 g rapeseed oil
200 g diced onions
2 g ground cinnamon
4 g cumin
2 g cardamom
2 g ground ginger
30 g crushed garlic
1000 g root vegetable chunks frozen
1200 g chickpeas canned
1200 g crushed tomatoes
50 g tomato paste
40 g vegetable bouillon powder (no gluten or cellery)
6 dl water
200 g diced dried apricots
20 g sugar
4 g crushed black pepper
10 g iodised salt
5 dl oat cooking cream 15% gluten free
15 g parsley frozen

Nutritional information

386,18 kJ / 92,30 kcal
Energy
3,36 g
Fat
0,56 g
Saturated fat
10,70 g
Carbohydrates
2,30 g
Fiber
2,93 g
Protein
0,64 g
Salt
Print

Chickpea and apricot stew

Ingredients

Directions

Share

Portion size: 230 grams
Yield from 20 portion recipe: 4.600 kg

Vegan

Allergens (sauce): no allegens
Menu labels (sauce): Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic

Carbon footprint per portion (stew 230 g and whole-grain couscous 130 g): 0.3 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Heat the oil in a pot and saute the onions and seasonings for a few minutes. Add the root vegetable chunks, drained chickpeas, crushed tomatoes, tomato paste, water, vegetable bouillon powder, diced apricots and salt. Simmer for 10 to 15 minutes on low heat.

Add the oat cooking cream and parsley. Bring to a boil and taste to check the flavour.

Serve with whole-grain couscous.


Does your kitchen use the cold preparation method? The cold preparation recipe for the chickpea and apricot stew can be found here.

previous
Chickpea tikka masala
next
Yellow bean curry
previous
Chickpea tikka masala
next
Yellow bean curry