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🌶️ Roasted Pepper Hummus Stew (Vegetarian)

380 kcal · 35 min · 4 servings

Ingredients

• 400 g Cherry tomatoes
• 2 Stück Bell peppers (red)
• 1 Dose (400 g) Chickpeas (can, drained)
• 250 ml Chicken or vegetable broth
• 1 TL Ras el Hanout (spice mix)
• 100 ml Coconut milk (can)
• 1 Stück Onion
• 2 EL Olive oil
• 1 Bund Parsley (fresh)

Instructions

1. 1. Wash the tomatoes and cut them into quarters. Peel the bell peppers and remove the inside. Cut them into thick strips. Chop the onion finely.
2. 2. Heat the olive oil in a large pot. Sauté the onion for 3 minutes until transparent.
3. 3. Add the bell pepper strips, tomatoes, and Ras el Hanout. Stir everything and sauté for 5 minutes.
4. 4. Pour the broth and coconut milk into the pot. Add the drained chickpeas. Bring the soup to a boil, then let it simmer over medium heat for 15 minutes.
5. 5. Remove the pot from the stove. Partially puree the soup with a hand blender to achieve a thick consistency, but leave some chunks whole.
6. 6. Finely chop the parsley. Sprinkle the stew with it and serve hot in deep plates.

Nutrition per serving

• kcal: 380
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 40 g