hungarian

Summer Squash Stew with Tomato, Chickpeas, and Paprika Oil

Name: Summer Squash Stew with Tomato, Chickpeas, and Paprika Oil
Yield: 1 serving
Cuisine: hungarian
Ingredients: 250 g zucchini or summer squash, sliced; 188 g canned chickpeas, drained and rinsed; 86 g onion, chopped; 172 g tomato, diced; 16 g olive oil; 4 g sweet paprika; 11 g lemon juice; 8 g fresh parsley, chopped; 94 g water; 0.78 g salt; 0.39 g black pepper

This simmered dish pairs zucchini or summer squash, sliced with canned chickpeas, drained and rinsed, tomato, diced and sweet paprika. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

23 g Protein

99 g Carbohydrates

22 g Fat

25 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

250g zucchini or summer squash, sliced 113 kcal
188g canned chickpeas, drained and rinsed 308 kcal
86g onion, chopped 34 kcal
172g tomato, diced 31 kcal
1.17 tbsp (16g) olive oil 141 kcal
1.95 tsp (4g) sweet paprika 12 kcal
0.78 tbsp (11g) lemon juice 3 kcal
8g fresh parsley, chopped 3 kcal
94g water 0 kcal
0.39 tsp (1g) salt 0 kcal
0.2 tsp (0g) black pepper 1 kcal

Cooking instructions

onionolive oil
Heat olive oil in a saucepan over medium heat. Saute onion until soft, 6-8 minutes.
tomatosweet paprika
Stir in sweet paprika for 10 seconds, then add tomato and simmer 3-4 minutes until saucy.
zucchini or summer squashcanned chickpeaswatersaltblack pepper
Add squash, chickpeas, salt, and black pepper. Add water and simmer 12-15 minutes until squash is tender.
lemon juicefresh parsley
Stir in lemon juice and parsley. Taste and adjust seasoning.
canned chickpeas
Serve warm; optionally mash a few chickpeas into the stew to thicken.