Chickpea and Winter Veggie Stew
- Number of Servings: 6
Ingredients
1 Winter Squash (I used Golden Nugget but Acorn would work just as well)3 Small Yams or Sweet PotatoesHalf a bag of Radishes (about 7-9 radishes)1 Onion4 Cloves of Garlic - MincedHalf bag of Baby Carrots roughly chopped2 Stalks Celery roughly chopped1 can Chickpeas Drained3 Vegetable bouillion (or concentrate or gel)1 Cup Cherry Tomatoes - halved1 Can Fire roasted tomatoes with Garlic3T Olive Oil
Peel and roughly chop the first 3 ingredients. Coat with 2 T Olive oil and herbs of your choice (I used rosemary and thyme) and roast at 350F for 30-45 minutes, until tender.
Heat remaining 1T Olive oil and sweat the onion and garlic. When translucent add the bouillion ( i used 2 gels and one swanson's concentrate) then add the carrot and celery. Season to taste (list of spices below) Add chickpeas and the tomatoes and simmer. Add the roasted veggies when they're done and add enough water to cover. Cover with a lid and simmer for anywhere from 30 minutes to 2 hours. (To a consistency that is to your liking)
Spices:
Recommendations:
Chili Powder, Cumin, Cayenne, Paprika, Salt and Pepper. (I used all)
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ROMANTICSHANNON.
Heat remaining 1T Olive oil and sweat the onion and garlic. When translucent add the bouillion ( i used 2 gels and one swanson's concentrate) then add the carrot and celery. Season to taste (list of spices below) Add chickpeas and the tomatoes and simmer. Add the roasted veggies when they're done and add enough water to cover. Cover with a lid and simmer for anywhere from 30 minutes to 2 hours. (To a consistency that is to your liking)
Spices:
Recommendations:
Chili Powder, Cumin, Cayenne, Paprika, Salt and Pepper. (I used all)
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ROMANTICSHANNON.
Nutritional Info Amount Per Serving
- Calories: 291.1
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,440.5 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 8.8 g
- Protein: 6.7 g
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