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    You are in: Home / Recipes / Peruvian Chickpea Stew Recipe
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    Peruvian Chickpea Stew

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    dicentra's Note:

    The weather is turning colder here. Time for stews.

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    Units: US | Metric


    1. 1
      In a deep pot, saute onions and garlic in oil until onions turn pale brown.
    2. 2
      Add the chickpeas, tomato wedges, diced squash, and all the seasonings.
    3. 3
      Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a few teaspoons of water or vegetable broth if needed.
    4. 4
      Serve hot over cook-ed brown rice.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on October 27, 2013

      Made this for a foreign food potluck, and it was very well received. It was a new experience for me to have others ask for my recipe at these monthly functions because everything I make for them is a first-time experience, and few turn out too spectacularly. Serving leftovers at later meals, it didn't seem quite as tasty as on its first appearance. Only thing I did differently from the printed recipes was I didn't peel the yellow summer squash. Also, I didn't serve it over brown rice, just served it "as is".

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Peruvian Chickpea Stew

    Serving Size: 1 (320 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 250.6
    Calories from Fat 77
    Total Fat 8.6 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 370.7 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 7.8 g
    Sugars 5.3 g
    Protein 7.9 g

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