Earthy zucchini and sweet corn blend harmoniously in this chunky and spicy stew. Chickpeas add texture and proteins, and loads of herbs and spices give this dish its signature flavor. This is great as part of a rice bowl.
Source: The Complete Idiot's Guide to Low-Fat Vegan Cooking - Bo Rinaldi
In a large cast-iron skillet over medium-high heat, heat virgin coconut oil, turning the skillet to coat. add onion and garlic. Saute for 4 minutes.
Add zucchini and saute for 4 more minutes.
Stir in sweet corn, tomatoes, stock, stock, and spices. Increase heat to high and bring to a boil.
Add chickpeas, reduce heat to low, and simmer for 15 minutes.
Stir in lemon juice and cilantro, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1008g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 337 | ||
Calories from Fat: 71 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3298.3mg | 114 % | |
Potassium 1105.8mg | 29 % | |
Total Carbohydrate 57.7g | 17 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 44.1g | ||
Protein 14g | 20 % | |
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: 337
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