Chickpea, vegetable and potato stew with herbs
Lunch
554 kcal
Prep time: 35 min Protein 21 · Fat 18 · Carbs 82
Ingredients
- cooked chickpeas: 3/4 cup, about 120 g
- stew: 1 deep plate, about 300 g
- potato: 1 medium tuber, about 150 g
- olive oil: 1 tbsp, about 7 g
Instructions
- Measure out the legumes, grain and vegetables.
- Braise the vegetables, then add the main component and spices.
- Cook until done and divide into the specified serving.
Nutrition
554 kcal
Protein 21 g
Fat 18 g
Carbs 82 g
No common allergens
Swaps
- Legumes can be swapped for one another, cooked, at the same weight.
- If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
- The potatoes can be swapped for 150 g of cooked buckwheat/rice or 180 g of sweet potato.
- For fewer calories, replace half the potatoes with vegetables.
- Olive oil can be swapped for avocado 50-60 g or nuts 15 g.
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General guidance based on public dietary recommendations, not medical advice. If you are pregnant, breastfeeding, managing a chronic condition or taking medication, discuss changes with a doctor first.