Oven Vegetable Stew

Oven Vegetable Stew

Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 3


3 leaf Bay leaf
1 cup Chickpeas, raw
2 clove(s) Garlic (finely chopped)
2 tbsp Olive oil
1 medium Red onion (finely chopped)
1/2 tsp Salt (to taste)
2 medium potato Sweet potato (chopped)
1 medium pepper(s) Red bell pepper (chopped)
4 tbsp Water
3 medium Zucchini (chopped)


Cut into large chunks zucchini, pepper and sweet potatoes and place on a large pyrex container or casserole.

Add chickpeas. Finely chop the onions and garlic and add to chopped vegetables. 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).

Let it cook for about 1/2 hr or until sweet potatoes are cooked.

Nutrition Facts

Per Portion

Calories 499
Calories from fat 129
Calories from saturated fat 17.6
Total Fat 14.4 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 7.7 g
Cholesterol 0 mg
Sodium 480 mg
Potassium 1571 mg
Total Carbohydrate 74 g
Dietary Fiber 13.3 g
Sugars 19.2 g
Protein 18.4 g

Dietary servings

Per Portion

Meat Alternative 1.8
Vegetables 7.6

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada