Spiced Vegetable Stew Recipe

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Spiced Vegetable Stew
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  1. Heat the olive oil in a saucepan and fry the onions for 5 minutes.
  2. Add the potato, aubergine, bell pepper, garlic, turmeric, cumin, oregano and black pepper to the pan.
  3. Stir over a medium heat until the vegetables are covered with the herbs and spices.
  4. Add the tomatoes and stock and simmer covered for 20 minutes.
  5. Add the chick peas and simmer uncovered for 5 minutes.
  6. Add the sugar snap peas and simmer uncovered for 5-10 minutes.
  7. Stir in the coriander and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 249.11 Kcal (1043 kJ)
Calories from fat 47.35 Kcal
% Daily Value*
Total Fat 5.26g 8%
Sodium 6215.3mg 259%
Potassium 544.77mg 12%
Total Carbs 41.92g 14%
Sugars 6.99g 28%
Dietary Fiber 3.6g 14%
Protein 3.01g 6%
Vitamin C 49.6mg 83%
Vitamin A 0.7mg 25%
Iron 52.5mg 292%
Calcium 73.9mg 7%
Amount Per 100 g
Calories 86.23 Kcal (361 kJ)
Calories from fat 16.39 Kcal
% Daily Value*
Total Fat 1.82g 8%
Sodium 2151.38mg 259%
Potassium 188.57mg 12%
Total Carbs 14.51g 14%
Sugars 2.42g 28%
Dietary Fiber 1.25g 14%
Protein 1.04g 6%
Vitamin C 17.2mg 83%
Vitamin A 0.3mg 25%
Iron 18.2mg 292%
Calcium 25.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
  • 6

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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