Vegetarian

Chickpea and tofu stew (vegan) takes 10 minutes to prepare.

Chickpea and tofu stew (vegan) takes 25 minutes to cook.

Chickpea and tofu stew (vegan) makes 3 servings.

The ingredients for Chickpea and tofu stew (vegan) are:

15 gram(s) Biona Coconut Oil
.5 medium (2-1/2" dia) Onions, raw, chopped
1 clove Garlic, minced
6 serving Cherry Tomatoes, Fresh, 1 Tomato, halved
60 grams Zucchini, diced
120 gram(s) Chick peas (half a can = 120g)
103 gram Cauldron Orig Tofu, cubed
.5 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers), diced
2 medium Mushrooms, fresh, sliced
70 grams Broccoli, fresh, whatever size you like
25 g Cornflour (UK) - to mix with stock as a thickener
250 gram(s) Veg stock, per 100 ml

Here is how you make Chickpea and tofu stew (vegan):

Fry off onion in coconut oil. Make stock with cornflour so it's thick. Add all other veg and cook, stirring, for about 5 minutes. Add stock, chickpeas and tofu. Leave to simmer for about 20 minutes. Add stock as required if it starts looking too thick. Serving Size: 3 reasonable portionsNumber of Servings: 3Recipe submitted by SparkPeople user EMSR2D2.

The nutritional information for Chickpea and tofu stew (vegan) is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 192.8

• Total Fat: 8.8 g
• Cholesterol: 0.0 mg
• Sodium: 17.1 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 4.2 g
• Protein: 9.1 g