Moroccan inspired veggie stew with Kale, Rutabaga, Chickpeas and Almond Butter
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 cups low sodium chicken broth1 tsp Turmeric2 Bay leaves1-2 inches Ginger root1 tsp Allspice1/2 cup Patak's Tomato Cardamom Cooking Sauce (spicy)1/2 cup almond butter1 cup diced tomatoes (low salt)4 cups Cauliflower, diced to spoon size bits2 cups Rutabaga, cubed to spoon size bits4 cups Kale, chopped to spoon size pieces1 cups (1/2 can) Chickpeas, drained, rinsed.
Add soup, seasonings, and Patak's sauce to large soup pot and bring to boil.
Add almond butter and stir until well distributed
Add diced rutabaga and about 10 min later, add rest of ingredients and cook till veggies are done. (about 10-15 min)
Add cayenne and/or cilantro if desired before serving.
Top with some pumpkin seeds if desired.
Makes approx 10 8 oz bowls.
Number of Servings: 10
Recipe submitted by SparkPeople user NY-BEAN.
Add almond butter and stir until well distributed
Add diced rutabaga and about 10 min later, add rest of ingredients and cook till veggies are done. (about 10-15 min)
Add cayenne and/or cilantro if desired before serving.
Top with some pumpkin seeds if desired.
Makes approx 10 8 oz bowls.
Number of Servings: 10
Recipe submitted by SparkPeople user NY-BEAN.
Nutritional Info Amount Per Serving
- Calories: 174.9
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 627.9 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 4.9 g
- Protein: 8.0 g