Chickpea Stew with Vegetables

Name: Chickpea Stew with Vegetables
Prep time: 20 min
Cook time: 50 min
Total time: 50 min
Yield: 12 portions
Ingredients: 1350 g tinned chickpeas; 300 g vegetarian sausages; 150 g carrots; 200 g leeks; 50 g olive oil; 4 garlic cloves; 450 g liquid vegetable stock; 400 g waxy potatoes; 2 dried bay leaf; 4 tsp fine sea salt; 6 Tbsp hot paprika; 4 tsp dried chilli flakes; 2 Tbsp white wine vinegar; 4 Tbsp ground cumin; 450 g liquid vegetable stock

3.8 (4 ratings)

Difficulty easy

Preparation time 20 min

Total time 50 min

Serving size 12 portions

Ingredients

1350 g tinned chickpeas, rinsed and drained (drained weight)
300 g vegetarian sausages, sliced (5 mm)
150 g carrots, peeled, cut in pieces (3-4 cm)
200 g leeks (only the white part), sliced
50 g olive oil
4 garlic cloves
450 g liquid vegetable stock (see tip)
or 450 g water and 2 vegetable stock cubes (each 0.5l)
400 g waxy potatoes, peeled, cut in small pieces
2 dried bay leaf
4 tsp fine sea salt
6 Tbsp hot paprika
4 tsp dried chilli flakes
2 Tbsp white wine vinegar
4 Tbsp ground cumin
450 g liquid vegetable stock
or 450 g water and 2 vegetable stock cubes (each 0.5l)

Nutrition: per 1 portion
Calories: 1497 kJ / 357 kcal
Protein: 16 g
Carbohydrates: 32 g
Fat: 17 g
Saturated Fat: 5 g
Fibre: 8 g
Sodium: 709 mg