Running on Real Food · by Deryn Macey★ 4.9 (16)
Vegan Chickpea Quinoa Stew
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 21%
CARBS 41G67% OF CAL
10G FIBER12G SUGAR19G OTHER
FAT 5G19% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty curried stew with chickpeas, quinoa, and vegetables in a coconut-tomato broth. High in fiber and plant-based protein, ready in 30 minutes.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup peeled and chopped carrot (130 g, about 2 large carrots)
- 1 cup chopped celery (130 g, about 3 medium ribs)
- 1 heaping cup diced white onion (175 g, 1/2 a large or one small onion)
- 3 cloves garlic (minced)
- 1 tbsp peeled and minced fresh ginger
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2.5 cups vegetable broth (625 mL)
- 1/2 cup uncooked quinoa (rinsed (80 g))
- 1 28 oz. can diced tomatoes ( with the juices)
- 19 oz. can chickpeas ( drained and rinsed (or 2 cups cooked, 360 g))
- 1/2 cup light coconut milk (or full-fat for a thicker, creamier stew)
- 1/2 cup packed (fresh cilantro, finely chopped)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 21%
CARBS 41G67% OF CAL
10G FIBER12G SUGAR19G OTHER
FAT 5G19% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 794mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 655mg
- Calcium
- 120mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 794MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.