per 1 serving size (Recipe makes 3 servings)
Amount Per Serving
Calories from Fat 19
% Daily Values*
Total Fat 2.06
Saturated Fat 0.22
Polyunsaturated Fat 0.87
Monounsaturated Fat 0.54
Total Carbohydrate 39.40
Dietary Fiber 9.20
Vitamin A 176.71%
Vitamin C 61.17%
* Nutritional Values are estimated and may vary
A hearty, vegan stew perfect for the chilly weather.
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.