John Myers
Ingredients for 1 servings:
- 80 g potatoes
- 80 g bell pepper(s), red and/or yellow
- 50 g fennel
- 50 g onion(s)
- 1 garlic clove(s)
- 400 ml vegetable stock
- 3 g rapeseed oil
- some chili flakes
- some sea salt
- 130 g chickpeas from the can, drained
- 1 handful of parsley
- 30 g grated cheese, light (17% fat absolute)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
for meta type beta
Peel the potatoes and cut into sticks. Clean the bell peppers and fennel and cut into strips. Peel and finely dice the onion and garlic clove. Sauté the onion and garlic in the oil, then stir in a few chili flakes. Add the vegetables, vegetable stock, and salt, cover, and simmer for about 10 minutes. After 5 minutes, add the chickpeas. Finally, season the stew again, pour it into a deep dish, and serve sprinkled with cheese and parsley. 344 kcal per serving.
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