Vegetarian

Gungo pea stew takes 10 minutes to prepare.

Gungo pea stew takes 30 minutes to cook.

Gungo pea stew makes 2 servings.

The ingredients for Gungo pea stew are:

10 gram(s) Biona Coconut Oil
.5 medium (2-1/2" dia) Onions, raw, sliced
3 clove Garlic, chopped
120 gram Gungo peas, canned
.33 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers), diced
30 grams Carrots, raw, diced
40 grams Zucchini, diced
3 medium Mushrooms, fresh, diced
80 grams Spinach, fresh, chopped
400 grams Canned Tomatoes
250 gram(s) Veg stock, per 100 ml
25 gram(s) Olivebranch Roasted Pepper paste

Here is how you make Gungo pea stew:

Fry off the onion in the coconut oil. Add garlic for a minute or so. Add all other veg and stir round. Add gungo peans, canned tomatoes and stock. Simmer for half an hour or so. Add mixed herbs, salt and pepper to taste (not included in ingredients list) Serving Size: Makes 2 generous bowlsNumber of Servings: 2Recipe submitted by SparkPeople user EMSR2D2.

The nutritional information for Gungo pea stew is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 209.2

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 301.8 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 9.1 g
• Protein: 9.0 g