Rutabaga and Chickpea Stew with Gremolata

0
Average: 0 (0 votes)
(0 votes)
Rutabaga and Chickpea Stew with Gremolata
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
260
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories260 kcal(12 %)
Protein9 g(9 %)
Fat8 g(7 %)
Carbohydrates36 g(24 %)

Ingredients

for
4
Ingredients
1
Rutabaga (About 500 grams)
1
Red Onion
1 piece
2 tablespoons
1 liter
Vegetable broth (Instant powdered)
2 cans
Chickpeas (about 425 ml)
250 grams
2
1 bunch
1
Zest of 1 Lemons

Preparation steps

1.

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.

2.

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.

3.

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

4.

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