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Chickpeas stewed with tomato and cumin in the Thermomix

Total time47 min Preparation and possible waiting 20 min · Cooking 27 min

Preparation and possible waiting: 20 min · Cooking: 27 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens
Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Tender chickpeas with tomato, onion and cumin in a sauce thickened with the pulses themselves.
Jump to steps
Chickpeas stewed with tomato and cumin in the Thermomix, finished dish
20 minpreparation and possible waiting
27 mincooking
4servings
988 kcalwhole recipe
247 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 47 min Preparation and possible waiting 20 min · Cooking 27 min

Preparation and possible waiting: 20 min · Cooking: 27 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Stew 30 to 60 minutes Home-style
Allergens
Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.
View full classification 21 tags
Diet
Vegan
Dietary requirements
Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar
Dish type
Stew
Meal
Lunch
Preparation
BoilingSautéing
Appliances
Thermomix
Cuisine
Home-style
Season
All year round
Occasion
Everyday menu
Nutrition
High in fibre
Total time
30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

  • Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
  • High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
  • Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
  • Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
  • Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
  • Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Stew

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

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Method

  1. Chop the onion, garlic and tomatoes for 5 seconds at speed 4.

  2. Add the olive oil and cook for 10 minutes at 100°C, speed 1.

  3. Add 30 g chickpeas and the water. Let cool to 60°C and blend for 30 seconds at speed 6.

  4. Add the bay leaf, salt, cumin and pepper; heat for 7 minutes at 100°C, speed 1. Add the remaining chickpeas and cook for 10 minutes at 100°C, reverse rotation, spoon speed. Remove the bay leaf and serve in bowls.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

  • Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
  • High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
  • Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
  • Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
  • Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
  • Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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