Oven Baked Vegetable Stew

10 40 452
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 3
Oven Baked Vegetable Stew
Health Highlights


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.


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!

Nutrition Facts

Per Portion

Calories 452
Calories from fat 127
Calories from saturated fat 17.5
Total Fat 14.2 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 7.6 g
Cholesterol 0
Sodium 452 mg
Potassium 1463 mg
Total Carbohydrate 70 g
Dietary Fiber 12.6 g
Sugars 20.1 g
Protein 17.4 g

Dietary servings

Per Portion

Meat Alternative 1.7
Vegetables 7.4

Energy sources