Spanish Recipe for PCOS - Spanish Pumpkin and Chickpea Stew
Nutrition per Serving
350
Calories
18g
Protein
45g
Carbs
12g
Fat
Grocery list: Medium pumpkin, canned chickpeas, onion, garlic, green bell pepper, tomatoes, paprika, cumin, olive oil, fresh parsley. This recipe has a low GI due to the pumpkin and chickpeas, making it great for blood sugar control.
Ingredients
1 medium pumpkin (about 1kg/2.2lb), 1 can of chickpeas (400g/14oz), 1 onion, 2 cloves of garlic, 1 green bell pepper, 2 tomatoes, 1 tsp paprika, 1 tsp cumin, Salt and pepper to taste, 2 tbsp olive oil, Fresh parsley for garnish
Instructions
1. Peel and chop the pumpkin into chunks. 2. Dice the onion, garlic, bell pepper, and tomatoes. 3. Heat the olive oil in a large pot and sauté the onion and garlic until soft. 4. Add the bell pepper, tomatoes, paprika, and cumin, and cook for a few more minutes. 5. Add the pumpkin and chickpeas, and enough water to cover. 6. Simmer for about 30 minutes, or until the pumpkin is soft. 7. Season with salt and pepper, and garnish with fresh parsley before serving.
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