Mediterranean Chickpea Stew

Prep 5 mins
Cooking 30 mins
Serves 4
Difficulty Easy


  • 4 slices Prebiotic Cape Seed Loaf with BARLEYmax®
  • 3 stalks celery
  • 1 brown onion
  • 1 medium zucchini
  • ¼ cup sundried tomatoes
  • 2 garlic cloves, diced
  • 1L salt-reduced vegetable stock
  • 600g cooked chickpeas
  • 2 cups baby spinach
  • Juice of 1 lemon
  • Handful parsley
  • ¼ tsp dried chilli flakes
  • Cracked pepper
  • 80g Parmesan and extra parsley to serve


  1. In a large soup pot, heat oil and fry onions, garlic and celery until fragrant. Add in chilli flakes and cracked pepper. Then add in zucchini, sundried tomatoes and stir to combine
  2. Pour in stock and chickpeas and reduce heat to a simmer for 20 minutes
  3. Stir in parsley, lemon juice and baby spinach
  4. Serve with a toasted slice of Prebiotic Cape Seed Loaf with BARLEYmax® and shaved parmesan cheese
  5. Additional Comments: A freezer-friendly recipe and great for leftovers.

Recipe provided by Bakers Delight.

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