This protein-rich vegetarian dinner goes perfectly with a crisp green salad.
1. In a large saucepan, heat oil over medium-high heat. Add onion and cook until soft, about 5 minutes. Add carrot, celery, garlic, rosemary, thyme, and bay leaf, and cook 5 minutes more.
2. Stir in water, tomato paste, and chickpeas with liquid, and cook 10 minutes. Discard bay leaf. Remove 1 cup of mixture from pot and puree in blender; stir back into stew.
3. Reduce heat to medium-low, and stir in broccoli and cauliflower. Cook until vegetables are crisp-tender, about 7 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (274g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 230 | ||
Calories from Fat: 35 (15%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.9g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 680.6mg | 23 % | |
Potassium 551.4mg | 15 % | |
Total Carbohydrate 41.1g | 12 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 32.2g | ||
Protein 8.4g | 12 % | |
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: 230
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.