Adapted from The Best Casserole Cookbook Ever
Source: posted by lulu82
1. Preheat the oven to 350 deg F. coat a deep 2 1/2-qt casserole with cooking spray
2. Combine the onions, garlic, hot pepper, and ginger in a food processor with the steel blade in place. Pulse until all ingredients are finely chopped.
3. Pour the oil into a large saute pan over medium-low heat. Add the chopped onion mixture and saute until softened, about 5 minutes. Add the red pepper flakes, ginger, coriander, cumin, tumeric, cardamom pods, and salt, and stir to blend well. Add the yams and stir in the coconut milk, broth, and chickpeas. Transfer to the casserole.
4. Cover and bake for 45 minutes, or until the yams are soft. Top with the cilantro and serve over couscous (or quinoa) with steamed broccoli on the side.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 292 | ||
Calories from Fat: 38 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.6mg | 1 % | |
Potassium 636.5mg | 17 % | |
Total Carbohydrate 51.7g | 15 % | |
Dietary Fiber 13g | 52 % | |
Sugars, other 38.7g | ||
Protein 14.6g | 21 % | |
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: 292
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