Moroccan-style chickpea stew

Difficulty: 1/5

Preparation and cooking time: 30 minutes

Servings: 4

Cost per serving: $0.50 (total cost: $2.00)

Cost per 2000 kcal: $5.10

Nutrition facts per serving
CALORIES PER SERVING (kcal): 196         (calories in whole recipe: 784)
Proteins	17%	9.6g	Protein: lysine	31%	0.6g
			Protein: methionine	14%	0.1g
			Protein: isoleucine	23%	0.4g
Carbohydrates	25%	33.5g	Fibers	25%	9.8g
			Net carbs	n/a	23.7g
			Sugars	n/a	8.3g
Fats	5%	3.7g	Omega-3	3%	0.0g
			Omega-6	5%	0.9g
			Saturated fats	n/a	0.3g
Vitamin B1	40%	0.5mg	Vitamin B2	5%	0.1mg
Vitamin B3	4%	0.8mg	Vitamin B5	8%	0.4mg
Vitamin B6	20%	0.3mg	Folate	17%	68.6μg
Vitamin A	1%	17.5μg	Vitamin C	12%	11.5mg
Vitamin E	5%	0.8mg	Vitamin K	5%	6.3μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	9%	93.2mg	Copper	41%	0.4mg
Iron	28%	2.3mg	Magnesium	11%	44.8mg
Manganese	52%	1.2mg	Phosphorus	18%	129.5mg
Potassium	5%	365.3mg	Selenium	8%	4.5μg
Zinc	8%	1.0mg	Sodium to taste

Ingredients:

• 1 medium-sized sliced onion
• 1/2 tsp ground cumin
• 1/2 tsp cumin seeds
• 1/4 tsp ground turmeric
• 1/4 tsp of ground cinnamon
• 1 cup cubed tomatoes
• 1/4 cup tomato paste
• 2 cans (480g) rinsed and drained chickpeas
• Black pepper to taste
• Salt to taste

Instructions:

• In a pot, add the onions, cumin, turmeric, and cinnamon with a little bit of water. Cover and steam until the onions are almost translucent.
• Add the tomatoes and a pinch of salt and pepper. Cover and steam for 5 minutes.
• Add the chickpeas and mix to make sure that every chickpea is coated with a little bit of the stew. Steam uncovered for 15 minutes.
• Once your chickpeas have become a little more tender, turn up your stove temperature to medium-high and quickly stir to make some of the water evaporate.
• Once the stew has thickened, adjust the flavors (salt, pepper, cumin, or cinnamon for a hint of sweetness).

Serving:

In a bowl, pour a generous ladle of your chickpea stew. Serve with a side of rice, couscous, or a flatbread. Garnish with fresh parsley.