Try this Chick Pea and Yam Stew recipe, or contribute your own.
Suggest a better descriptionPlace beans and water in a large pot. Soak overnight. Bring to a boil, cover, reduce heat, and cook until tender, about 2 to 3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining ingredients. Cook an additional 30 minutes. Serving Suggestions: Pour into individual bowls or over any whole grain. Also good as a topping for potatoes or whole-wheat bread. Helpful Hint: This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours. Be sure to soak the beans overnight before you begin. 154 cal 1 gr. fat From Vegetarian Times, February 1989, p. 18. Also in The McDougall Program: 12 Days to Dynamic Health, p. 243. SUSAN WYLDER
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 57 | ||
Calories from Fat: 8 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 45mg | 2 % | |
Potassium 167.9mg | 4 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 6.9g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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