From Vegetarian Cooking for Everyone
Heat the oil in a wide skillet over medium heat. Add the onion and cook until it's lightly colored, stirring occasionally, about 8 minutes. Add the potatoes, carrots, chile, and garlic and cook for 5 minutes more. Add the tomatoes and chickpeas, season with 1 teaspoon salt and a few twists from the pepper mill, and add the water. Cover an simmer gently until the potatoes are tender, 15 to 20 minutes. Taste for salt and stir in the chopped fresh herbs.
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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 137 (17%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 3565.1mg||123 %|
|Potassium 2393.4mg||63 %|
|Total Carbohydrate 134.2g||39 %|
|Dietary Fiber 33.7g||135 %|
|Sugars, other 100.5g|
|Protein 36.4g||52 %|
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Calories per serving: 795
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