Low FODMAP Mediterrean Chickpea Stew
Try this Low FODMAP Mediterrean Chickpea Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 tsp salt
- lemon zest
- chopped cilantro
- 1 tbsp extra virgin olive oil
- ground pepper
- 1 tsp cumin ground
- 1 cup green leek tops chopped
- 1 tbsp lemon juice and zest of one lemon
- 1.5 tsp coriander ground
- 3 cups diced canned tomatoes
- 14 oz (1.5 cups) chickpeas rinsed and well drained
- 20 kalamata olives pitted and chopped
- 2 large handfuls of chopped spinach or baby kale
- 1/2 cup feta cheese broken into small pieces
- garnishes (optional but highly recommended):
- green onion tops
- garlic infused olive oil
- Carbohydrate 0.905379149737741 g
- Cholesterol 11.1250000094045 mg
- Fat 12.8241860091931 g
- Fiber 0.155387328280343 g
- Protein 1.89883599108489 g
- Saturated Fat 3.26550263352377 g
- Serving Size 1 1 Serving (91g)
- Sodium 140.756590395704 mg
- Sugar 0.749991821457398 g
- Trans Fat 0.42957259039613 g
- Calories 124 calories
Rinse the leeks well under running water to remove dirt. Use the green tops only.In a large skillet, heat the oil over medium heat. Add the leeks, coriander, cumin, and salt. Cook, stirring often for about 5 minutes until the leeks are soft..Add the tomatoes, canned chickpeas (well rinsed), olives and lemon zest.Reduce the heat to medium and cook, stirring occasionally for 15 minutes.Remove from heat and stir in the spinach and lemon juice.Serve over rice or quinoa and with a side salad.Top with any combination of crumbled feta, chopped cilantro, green onion tops, garlic infused olive oil, lemon zest, ground pepper.Enjoy!
