Try this Chunky Vegetable Stew with Chickpeas recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large pan and toss the onion, garlic, celery, carrots, parsnips and potato in it over a low heat. Add the juice and water, marjoram, oregano, salt and pepper to taste. Increase the heat and simmer for 20 minutes. Add the drained chickpeas and the cabbage, if you are using it, and cook for a further 10 minutes. Serves 6. From Claire Hopley- Amherst Bulletin- 1-29-93 Shared by Pat Buttons
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 6 | ||
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Calories: 374 | ||
Calories from Fat: 66 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 409.4mg | 14 % | |
Potassium 1373.9mg | 36 % | |
Total Carbohydrate 65g | 19 % | |
Dietary Fiber 15.9g | 64 % | |
Sugars, other 49.1g | ||
Protein 16g | 23 % | |
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: 374
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