Directions:
- Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
- Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
- Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.14 Kcal (574 kJ) | ||
| Calories from fat | 49.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 8% | |
|---|---|---|---|
| Sodium | 301.82mg | 13% | |
| Potassium | 276.62mg | 6% | |
| Total Carbs | 18.51g | 6% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 3.98g | 8% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.1mg | 6% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 74.99 Kcal (314 kJ) | ||
| Calories from fat | 27.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 8% | |
|---|---|---|---|
| Sodium | 165.03mg | 13% | |
| Potassium | 151.25mg | 6% | |
| Total Carbs | 10.12g | 6% | |
| Sugars | 2.38g | 17% | |
| Dietary Fiber | 1.74g | 13% | |
| Protein | 2.17g | 8% | |
| Vitamin C | 4.5mg | 14% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.6mg | 6% | |
| Calcium | 24.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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