Heat the olive oil in a large skillet over medium heat.
Add the onion and bell pepper and saute for about 5 minutes, until softened.
Add the garlic and ginger, saute for another 2-3 minutes, until fragrant.
Add the broth, chickpeas, tomato paste, cauliflower, berbere seasoning, and salt.
Bring to boil and then lower heat and simmer for 20 minutes.
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|Serving Size: 1 Serving (860g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 899 (51%)|
|Amt Per Serving||% DV|
|Total Fat 99.9g||133 %|
|Saturated Fat 27.3g||136 %|
|Monounsaturated Fat 40.3g|
|Polyunsanturated Fat 22.8g|
|Cholesterol 460mg||142 %|
|Sodium 494.2mg||17 %|
|Potassium 2591.1mg||68 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 21.5g||86 %|
|Sugars, other 54.3g|
|Protein 137.5g||196 %|
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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: 1763
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