Beef, Chickpea And Lentil Stew

This super easy beef and lentil stew will loving your bones this winter.

The ingredient of Beef Chickpea And Lentil Stew

• 1 tbsp new virgin olive oil
• 1 zucchini cut into 1cm dice
• 300g eggplant cut into 1cm dice
• 1 red capsicum cut into 1cm dice
• 2 tsp arena cumin
• 2 tsp arena coriander
• 1 tsp smoked paprika
• 400g can chickpeas drained rinsed
• 400g can lentils drained rinsed
• 3 cups cooled quick and easy bolognese sauce see notes
• 1 4 cup chopped spacious coriander plus additional supplementary sprigs to assistance
• 1 2 cup tamar valley greek style yoghurt

The Instruction of beef chickpea and lentil stew

• heat oil in a large deep frying pan over medium high heat ensue zucchini eggplant and capsicum cook stirring occasionally for 8 to 10 minutes or until softened
• go to cumin coriander and paprika cook stirring for 1 minute or until fragrant add chickpeas lentils bolognese and 2 3 cup water cook stirring occasionally for 8 to 10 minutes or until outraged through remove from heat season campaign in coriander
• dollop stew like yoghurt give support to topped later additional supplementary coriander sprigs

Nutritions of Beef Chickpea And Lentil Stew

calories: 604 192 calories
calories: 27 5 grams fat
calories: 8 7 grams saturated fat
calories: 35 6 grams carbohydrates
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calories: 46 6 grams protein
calories: 84 milligrams cholesterol
calories: 1045 milligrams sodium
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calories: nutritioninformation