Turkish Chickpea Stew (Meatless)

With 356 kcal and 15g of plant-based protein, its high fiber content ensures long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 300g boiled chickpeas · 489 kcal in the whole recipe
• 1.5 tomatoes, grated · 30 kcal in the whole recipe
• 1 onion · 40 kcal in the whole recipe
• 1 tbsp tomato paste · 21 kcal in the whole recipe
• 1 tbsp olive oil · 132 kcal in the whole recipe
• Salt, red pepper flakes

Method

1. Required equipment: A medium-sized pot, a wooden spoon, and a grater.

   

2. Dice the onion into small cubes using a knife.

   

3. Place the pot on the stove, turn the heat to medium, and add the olive oil.

   

4. Add the diced onions to the pot and sauté, stirring constantly, until they become slightly translucent (about 3 minutes).

   

5. Add the tomato paste and stir for another minute until the raw smell fades.

   

6. Pour the grated tomatoes into the pot.

   

7. Cook for 3-4 minutes until the tomatoes thicken and lose some of their liquid.

   

8. Add the boiled chickpeas to the pot.

   

9. Add enough hot water to cover the chickpeas, then season with salt and red pepper flakes.

   

10. Turn the heat to the lowest setting and cover the pot with a lid.

    

11. Simmer for 20 minutes; it is ready once the sauce has thickened.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.