Chickpea and Tuna Stew with Rice

Ingredients

• Chickpeas3/4 cup (150 g)
• Rice1 cup (200 g)
• Onion1/4 count (38 g)
• Parsley1/2 tablespoon (2 g)
• Oregano1/4 tablespoon (1 g)
• Oil1/2 tablespoon (5 ml)
• Turmeric1/4 teaspoon (1 g)
• Cumin1 pinch (1 g)
• Tomato1/2 count (65 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and chickpeas.

2. 2

   Step 2

   Heat the oil in a pan. In the meantime, chop the onion and dice the tomato. You can use cherry tomatoes if desired.

3. 3

   Step 3

   Once heated, add the onion and tomato and stir-fry for 3-5 minutes over medium-high heat. Add turmeric, oregano and cumin. Mix.

4. 4

   Step 4

   Then add the chickpeas, tuna and cover with broth or water.

5. 5

   Step 5

   Cook for 8-10 minutes. Salt to taste.

6. 6

   Step 6

   Top with chopped parsley.

7. 7

   Step 7

   Serve the chickpea stew with rice on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Tuna Stew with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.