Meatless stew served over rice
Heat oil in a large nonstick skillet over medium heat. Add onion and salt lightly to prevent burning. Add ginger root and saute 3 minutes until vegetables are tender. Stir in curry powder; cook an additional minute. Add tomatoes; cook1 minute or until mixture is slightly thickened, stirring occasionally. Add salt, black beans and chickpeas; stir well. Cover, reduce heat and heat and simmer 5 minutes. Remove from heat; stir in chopped fresh parsley and lemon juice. Serve warm over rice.
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Serving Size: 1 Serving (2516g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3234 | ||
Calories from Fat: 1398 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155.3g | 207 % | |
Saturated Fat 93g | 465 % | |
Monounsaturated Fat 48g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 584.6mg | 180 % | |
Sodium 2463.8mg | 85 % | |
Potassium 6862.6mg | 181 % | |
Total Carbohydrate 311g | 91 % | |
Dietary Fiber 12.6g | 51 % | |
Sugars, other 298.4g | ||
Protein 154.9g | 221 % | |
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: 3234
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