Potato and chickpea stew
with a vegetable ratatouille and chimichurri oil
This vegetarian potato stew is cooked with a mix of typical vegetables used for a Spanish 'pisto'. The stew is seasoned with a traditional oil from South America called 'chimichurri'.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
celery, soya
Utensils:
Ingredients
Potato
Italian pepper
Red pepper
Eggplant
White onion
Garlic
Cooked chickpeas
Chimichurri
Vegetable seasoning
Apple cider vinegar
Scallion
Artichoke hearts
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2527
604
23
3
88
22
21
18
0
132
kJ
kcal
g
g
g
g
g
g
mg
mg