Chickpea Stew with Mushrooms and Fresh Salad

Ingredients

• Chickpeas1 cup (200 g)
• Onion1/4 count (38 g)
• Mushrooms1 cup (70 g)
• Parsley1 tablespoon (4 g)
• Paprika1/2 teaspoon (2 g)
• Carrot1 medium (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat the oil in a pot over medium heat. In the meantime, chop the onion and cut the bell pepper into strips.

3. 3

   Step 3

   Once heated, add the onion with the bell pepper and a pinch of salt. Stir-fry for 3-5 minutes.

4. 4

   Step 4

   Next, add the sliced mushrooms and stir-fry for a few minutes.

5. 5

   Step 5

   Add the chickpeas and season with paprika, salt and pepper to taste. Let cook for few minutes and remove from heat.

6. 6

   Step 6

   Add chopped parsley and set aside.

7. 7

   Step 7

   For the salad, peel and grate the carrot. If you wish, you can add grated beets.

8. 8

   Step 8

   Season with lemon juice, salt and pepper.

9. 9

   Step 9

   Serve the stew with the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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