persian

Chickpea and Potato Herb Stew with Dried Limes

Name: Chickpea and Potato Herb Stew with Dried Limes
Yield: 1 serving
Cuisine: persian
Ingredients: 180 g canned chickpeas, drained and rinsed; 220 g potatoes, diced; 90 g yellow onion, chopped; 60 g mixed fresh herbs (parsley and dill); 1 g dried lime; 18 g olive oil; 2 g turmeric, ground; 400 g water; 2 g salt; 0.5 g black pepper

This simmered dish pairs canned chickpeas, drained and rinsed with mixed fresh herbs, dried lime and potatoes, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

99 g Carbohydrates

24 g Fat

23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g canned chickpeas, drained and rinsed 295 kcal
220g potatoes, diced 169 kcal
90g yellow onion, chopped 36 kcal
60g mixed fresh herbs (parsley and dill) 21 kcal
1g dried lime 0 kcal
18g olive oil 159 kcal
2g turmeric, ground 6 kcal
400g water 0 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

yellow onionolive oil
In a pot, heat olive oil and cook onion 6 to 8 minutes until golden.
potatoesturmeric
Add turmeric and cook 30 seconds, then add potatoes and stir to coat.
canned chickpeaspotatoesdried limewatersaltblack pepper
Add chickpeas, pierced dried lime, salt, pepper, and water. Bring to a simmer and cook 20 minutes until potatoes are tender.
mixed fresh herbs (parsley and dill)
Stir in chopped herbs and simmer 5 more minutes to blend flavors.
salt
Taste and adjust salt; serve hot.