Oven Baked Vegetable Stew

10 40 484
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 3
Oven Baked Vegetable Stew
Health Rating


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.

Nutrition Facts

Per Portion

Calories 484
Calories from fat 127
Calories from saturated fat 17.4
Total Fat 14.1 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 7.6 g
Cholesterol 0
Sodium 479 mg
Potassium 1538 mg
Total Carbohydrate 72 g
Dietary Fiber 12.9 g
Sugars 18.8 g
Protein 17.6 g

Dietary servings

Per Portion

Meat Alternative 1.7
Vegetables 7.4

Energy sources



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!