| 10 | 40 | 484 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 3 |
| 3 leaf | Bay leaf |
| 1 cup | Chickpeas, raw |
| 2 clove(s) | Garlic (finely chopped) |
| 2 tbsp | Extra virgin olive oil |
| 1 medium | Red onion (finely chopped) |
| 1/2 tsp | Sea salt (to taste) |
| 2 medium potato | Sweet potato (chopped) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 4 tbsp | Water |
| 3 medium | Zucchini (chopped) |
1. Cut into large chunks zucchini, pepper and sweet potatoes and place on a large pyrex container or casserole.
2. Add chickpeas. Finely chop the onions and garlic and add to chopped vegetables.
3. Add the rest of the ingredients and mix well, add 4 tbsp. of water, cover with tin foil or other and place in the oven at 180°C (350F).
4. Let it cook for about 1/2 hr or until sweet potatoes are cooked.
| Meat Alternative | 1.7 |
| Vegetables | 7.4 |
Sweet Potatoes
are a great source of beta carotene which is converted into vitamin A in the body and is important for vision health and immunity!
Bell Peppers
are an excellent source of vitamin C!
