Oriental chickpea stew

Ingredients for 4 servings:

• 1 onion(s)
• 2 tbsp olive oil
• 1 can chickpeas (425 ml)
• 2 tbsp raisins
• 1 pinch of ground cinnamon
• 1 pinch of clove(s)
• 1 pinch of cardamom
• 1 pinch of paprika powder, rose hot
• 1 can of chopped tomatoes (425 ml)
• 300 ml vegetable stock
• 1 bay leaf
• Salt
• Cayenne pepper
• 1 flatbread(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the onion and slice it lengthwise into thin wedges. Sauté it in hot olive oil in a large pot until translucent. Meanwhile, drain the chickpeas in a sieve and rinse well. Add the raisins, cinnamon, cloves, cardamom, and paprika to the onion and sauté for about 1 minute, stirring. Add the tomato pieces, vegetable stock, and bay leaf, season with salt, and bring to a boil. Season the soup with salt and cayenne pepper. Cut the flatbread into thin strips and toast until crispy. Serve with the chickpea stew. Protein 8 g, Fat 10 g, Carbohydrate 37 g