Carlee’s chickpea stew

Author: Carlee Atkin

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Serves: 6

Time to make: 3 hrs 15 mins

Hands-on time: 15 mins

Ingredients

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2 onions, thinly sliced
4 cloves garlic, finely chopped
1 tablespoon oil
2 teaspoons ground cumin
2 x 400g cans chickpeagarbanzoXsgarbanzosX, drained, rinsed
2 x 400g cans diced tomatoes
300g no-added-salt tomato purée
1 green capsicum, diced
2 cups sliced button mushrooms
1 large carrot, peeled, sliced
2 teaspoons dried oregano
1 cup red wine
2 cups reduced-salt liquid vegetable stock
½ teaspoon salt
1 teaspoon pepper
2 tablespoons chopped fresh parsley

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Instructions

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1 In a non-stick pan, soften onions and garlic in oil. Stir in cumin and cook for 1 more minute. Place in the slow cooker with all the remaining ingredients except salt, pepper and parsley. Stir well.

2 Cook on low for 3 hours. Season and garnish with parsley before serving.

Variations

Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 272cal

Kilojoules 1140kJ

Protein 12g

Total fat 6g

–Saturated fat 1g

Carbohydrates 35g

–Sugars 19g

Dietary fibre 10g

Sodium 790mg

Calcium 110mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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