Rutabaga and Chickpea Stew with Gremolata

Name: Rutabaga and Chickpea Stew with Gremolata
Total time: 1 h
Yield: 4
Ingredients: 1 Rutabaga (About 500 grams); 1 Red onion; 1 pc ginger; 2 Tbsps olive oil; 1 l Vegetable broth (Instant powdered); 2 cans chickpeas (about 425 ml); 250 grams potatoes; 2 scallions; 1 bunch parsley; 1 garlic clove; Zest of 1 lemons; salt; peppers

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Difficulty:

moderate

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr

Ready in

Calories:

260

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	260 kcal	(12 %)
Protein	9 g	(9 %)
Fat	8 g	(7 %)
Carbohydrates	36 g	(24 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 Rutabaga (About 500 grams); 1 Red onion; 1 pc ginger; 2 Tbsps olive oil; 1 l Vegetable broth (Instant powdered); 2 cans chickpeas (about 425 ml); 250 grams potatoes; 2 scallions; 1 bunch parsley; 1 garlic clove; Zest of 1 lemons; salt; peppers

How healthy are the main ingredients?

chickpeas potato ginger olive oil parsley onion

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Preparation steps

Peel and dice rutabaga. Peel onion and ginger. Cut onion into slices and chop ginger. In a saucepan, sauté rutabaga, onion and ginger in hot oil. Add broth and simmer about 20 minutes.

Drain chickpeas and rinse with cold water. Peel, rinse and cut potatoes into small pieces. Rinse, trim and slice scallions crosswise. Add chickpeas, potatoes and scallions to pan and simmer about 15 minutes.

To make gremolata, chop parsley. Peel and chop garlic. Cut lemon zest into fine strips. Mix parsley with garlic and lemon zest.

Season stew generously with salt and pepper. Serve topped with gremolata.