Vegetarian

Chickpea hotpot is for Dinner.

Chickpea hotpot takes 10 minutes to prepare.

Chickpea hotpot takes 30 minutes to cook.

Chickpea hotpot makes 2 servings.

The ingredients for Chickpea hotpot are:

6 sprays One-Cal Olive Oil
3/4 of a medium onion, sliced
97g courgette, diced
55g celery, sliced
66g carrot, diced
Half a red pepper, sliced
3 medium mushrooms, chopped
50g frozen sweetcorn
50g frozen peas
250g canned tomatoes
250g chickpeas (cooked)

Here is how you make Chickpea hotpot:

Heat the oil in a large saucepan. Fry off the onion and the leek on a low heat until a little soft, not brown.Add all other vegetables and the chickpeas and stir well.Keep on a low heat to avoid sticking.Stir in all the spices until all coated well.Add the canned tomatoes and stir. Leave to simmer for as long as you like! It will soak up the flavour of the spices more, the longer you leave it. The chickpeas are already cooked anyway.If not enough liquid, add a little water or vegetable stock but the final dish should be fairly dry.Serve on its own, or over brown rice or couscous if desired.Makes 2 BIG servings. If your appetite's not as big as mine, then it makes 4 servings, or you could halve the quantities (obviously the nutrition count would then be half what I made it!)Number of Servings: 2Recipe submitted by SparkPeople user EMSR2D2.

The nutritional information for Chickpea hotpot is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 293.4

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 252.6 mg
• Total Carbs: 53.0 g
• Dietary Fiber: 12.5 g
• Protein: 14.5 g

The dietary needs meet for Chickpea hotpot is Vegan