If you aren't taking this on your trip, enjoy it at home garnished with chopped green onions and sour cream.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2009
Ingredients
Method
In Dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, oregano, salt, cumin and hot pepper flakes, stirring occasionally, until softened, about 5 minutes.Add sweet potato and green pepper; cook, stirring, for 3 minutes.
Stir in tomatoes, 4 cups (1 L) water, chickpeas, bay leaf, cinnamon stick and paprika; bring to boil. Reduce heat, cover and simmer until vegetables are tender, 20 to 25 minutes. Discard bay leaf and cinnamon stick. (Make-ahead: Let cool for 10 minutes; refrigerate in airtight container for up to 4 days.)
Nutritional facts per each of 6 servings: about
- Sodium 595 mg
- Protein 6 g
- Calories 178.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 33 g
%RDI
- Iron 21.0
- Folate 30.0
- Calcium 9.0
- Vitamin A 78.0
- Vitamin C 68.0
