| 13 | 55 | 188 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 6 |
| 3 tbsp | Extra virgin olive oil |
| 1 large | Yellow onion (diced) |
| 1 tsp | Cumin |
| 1 tsp | Coriander, ground |
| 1 tsp | Cinnamon |
| 1 cup | Chickpeas, boiled (drained, rinsed) |
| 1 large | Carrots (peeled, sliced into rounds) |
| 2 medium stalk(s) | Celery (diced) |
| 1 can(s) (28oz) | Diced tomatoes, canned |
| 1/3 cup | Raisins, seedless (sultana) |
| 1/2 cup | Water |
| 1/3 cup whole | Black olives (pitted) |
| 1/4 cup | Parsley, fresh (chopped, for garnish) |
1. In a large pot, sauté onion in oil at a medium-high heat, until softened.
2. Add spices and chickpeas and stir well. Add vegetables and continue sautéing for another 2 minutes.
3. Add tomatoes (including liquid), water and raisins and bring to a boil.
4. Reduce heat and simmer for approximately 40 minutes.
5. Add olives, cayenne and sea salt to taste. Garnish with chopped parsley.
Serve and enjoy!
Chickpeas
are an excellent source of plant-based protein!
| Fruit | 0.2 |
| Meat Alternative | 0.2 |
| Vegetables | 2.4 |
