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🥘 Rusty Chickpea Stew with Tomatoes

480 kcal · 40 min · 4 servings

Ingredients

• 400 g Chickpeas (can)
• 400 ml Passata (strained tomatoes)
• 2 Stück Carrots
• 1 Stück Celery stalk
• 1 Stück Onion
• 1 EL Beef stock paste
• 2 EL Olive oil
• 6 Blätter Sage (fresh)

Instructions

1. 1. Peel the carrots and cut them into small cubes.
2. 2. Wash the celery and cut it into small cubes as well.
3. 3. Finely chop the onion.
4. 4. Heat the olive oil in a pot and fry the onion, carrots, and celery for 5 minutes.
5. 5. Dissolve the beef stock paste in the passata and add it to the pot.
6. 6. Rinse the chickpeas and add them to the vegetables.
7. 7. Separate the sage leaves from the stems and add them to the soup.
8. 8. Let the stew simmer for 25 minutes over medium heat.
9. 9. Season with salt and pepper to taste and serve hot.

Nutrition per serving

• kcal: 480
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 72 g