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Stew of leeks and chickpeas with naan bread
 
 
4 ServingsPTM30 min

Stew of leeks and chickpeas with naan bread


A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: (sunflower) oil, leek (in rings), winter carrot ((250 g), coarsely grated), garlic (chopped), curry powder, chickpeas ((a 400 g), moisture collected), naan bread (garlic and coriander (2 pieces)) and Greek yogurt (500 g cup).

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Directions

  1. Heat the oil in a stirring stir fry the leek on medium heat about 5 minutes. Add the carrot, the garlic and the curry powder and stir fry for another 3 minutes. Add the chickpeas and 150 ml of water, bring to the boil and leave for 15 minutes. gently boil. Scoop occasionally.
  2. Meanwhile, toast the flat bread in the toaster and cut into strips. Stir the yoghurt through the vegetable stew and season with salt and pepper. Divide the dish over 4 plates and serve the flat bread.


Nutrition

495Calories
Sodium37% DV890mg
Fat26% DV17g
Protein44% DV22g
Carbs21% DV63g
Fiber8% DV2g

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