Kabocha and Chickpea Stew

  • U Serves 3 People
  • P Prep: 00:10
  • P Cook: 00:40
Kabocha and Chickpea Stew

Nutritional Facts

per 1 serving size (Recipe makes 3 servings)


Amount Per Serving


Calories 197

Calories from Fat 19


% Daily Values*


Total Fat 2.06

3.17%


Saturated Fat 0.22

1.10%


Polyunsaturated Fat 0.87


Monounsaturated Fat 0.54


Cholesterol 0.00

0.00%


Sodium 468.63

19.53%


Potassium 615.75


Total Carbohydrate 39.40

13.13%


Dietary Fiber 9.20

36.80%


Sugars 12.23


Protein 8.70


Vitamin A 176.71%

Vitamin C 61.17%


Calcium 11.92%

Iron 20.38%


* Nutritional Values are estimated and may vary

³ Description

A hearty, vegan stew perfect for the chilly weather.

² Ingredients

  •  1/4 tsp Coriander Seed
  •  1.25 tsp Cumin
  •  1/2 tsp Paprika
  •  0.125 tsp Red or Cayenne Pepper
  •  1 medium Carrots
  •  4 clove Garlic
  •  1 cup, chopped Onions
  •  3 tbsp Parsley
  •  1 cup (8 fl oz) Water
  •  2 serving (serving = 1/2 tsp) Bragg Liquid Aminos
  •  4 serving (serving = 3/4 cup) Frieda's Kabocha Squash
  •  1 cup Garbanzo Beans
  •  2 serving (serving = 1/2 cup) Hunt's 100% Natural Diced Tomatoes
   

q Directions

Heat oven to 400F.
Cut kabocha into bite size chunks, spread out on a lined baking sheet, and sprinkle with cumin and garlic powder. Bake in oven for 20 min, flipping halfway through.
As the kabocha is baking, start on the stew - add onion to a pot and cook for 2-3 minutes. Stir in minced garlic, chopped parsley stem, and spices and cook for 2 more minutes. Add chopped carrot and 1 cup of water (could use stock). Bring to a boil over med-high heat. Once boiling, reduce heat to low and let simmer until carrot are soft.
Add tomatoes and chickpeas. Raise heat to med. Stir in another 1/2 cup water, the roasted squash, and the chopped parsley leaves. Simmer for another 5 or so minutes.

Recipe Provided by @lovemefeedme

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