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In this post, I’ll show you a vegetarian variant for a delicious farmer’s pot with potatoes, peppers, tomatoes and chickpeas.
Do you also remember the hearty farmer’s pots that grandma or mum had from time to time? With strong broth, lots of vegetables, potatoes and meat? I definitely do! I used to always like to eat them, today they would be too hearty for me. That’s why I tried to change the farmer’s pot a bit in a vegetarian version and in particular to work out the vegetable insert. You can see the result in this recipe: A hearty, vegetarian farmer’s pot with crunchy vegetables, fruity tomatoes and chickpeas as a protein substitute.
What is particularly nice about this recipe is that the calories remain very low, but the portion is still rich and filling. Overall, I would say this recipe is particularly suitable for a diet or a reduced-calorie diet or as a meal prep for the lunch break.
If you are interested in other vegetarian recipes, then take a look around my vegetarian recipe category.
Nutritional Information per serving of Farmer’s Pot
Calories: 377 – Protein: 12g – Fat: 8g – Carbs: 55g
Vegetarian Farmer's Pot
- 800g potatoes
- 2 carrots
- 1 paprika
- 1 can of chickpeas
- 1 onion
- 1 tbsp tomato paste
- 1 tbsp cane sugar
- 2 cans of chopped tomatoes
- 750ml vegetable stock
- 100g Creme Fraiche (cream light)
- 1 tbsp olive oil
- Salt, pepper, oregano, garlic powder
- Step 1 Peel and dice the potatoes, peel and slice the carrots and cut the peppers into pieces.
- Step 2 Cut the onion into fine cubes and sauté in a little olive oil. Then add the potatoes, carrots and peppers and fry briefly.
- Step 3 Deglaze with vegetable stock and simmer for about 15 minutes. Then stir in tomato paste, cane sugar and chopped tomatoes and simmer with the lid covered for about 30 minutes. Then stir in the chickpeas and season to taste with salt, pepper, oregano and garlic. Serve with parsley as an option.