Moroccan inspired veggie stew with Kale, Rutabaga, Chickpeas and Almond Butter
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Moroccan inspired veggie stew with Kale, Rutabaga, Chickpeas and Almond Butter calories by ingredient
Introduction
Here's a great dish that mixes together all those veggies that are so good for you, but who knows what to do with 'em. Turned out great (if I do say so myself :) Here's a great dish that mixes together all those veggies that are so good for you, but who knows what to do with 'em. Turned out great (if I do say so myself :)Number of Servings: 10
Ingredients
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8 cups low sodium chicken broth
1 tsp Turmeric
2 Bay leaves
1-2 inches Ginger root
1 tsp Allspice
1/2 cup Patak's Tomato Cardamom Cooking Sauce (spicy)
1/2 cup almond butter
1 cup diced tomatoes (low salt)
4 cups Cauliflower, diced to spoon size bits
2 cups Rutabaga, cubed to spoon size bits
4 cups Kale, chopped to spoon size pieces
1 cups (1/2 can) Chickpeas, drained, rinsed.
Directions
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.
