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Ingredientes
- 2 tsp extra virgin olive oil
- 2 c. minced onion
- 4 c. peeled butternut or possibly acorn squash cubed about 1 1/2 pounds
- 2 c. sliced carrot
- 1 c. minced peeled celeriac
- 1 tsp curry pwdr
- 2 x cloves garlic chopped
- 1 c. chickpeas, canned liquid removed
- 1 c. canned vegetable broth
- 1 c. no salt added tomato juice
- 1/2 c. minced dry apricots
- 1/4 c. minced almonds toasted minced fresh parsley
- 3 c. cooked couscous
Direcciones
- 1. Heat oil in a large nonstick saucepan over medium heat. Add in onion and next 5 ingredients (onion through garlic), and saute/fry 2 min. Add in chickpeas, broth, and tomato juice, and bring to a boil. Reduce heat, and simmer, uncovered, 30 min or possibly till tender. Top with apricots and almonds, and sprinkle with parsley.
- Serve over couscous.
- Yield: 6 servings (serving size: 1 1/2 c. ragout with 1/2 c. couscous).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 6 servings | |
| Calories 351 | |
| Calories from Fat 130 | 37% |
| Total Fat 15.5g | 19% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 440mg | 18% |
| Potassium 608mg | 17% |
| Total Carbs 44.43g | 12% |
| Dietary Fiber 6.9g | 23% |
| Sugars 7.24g | 5% |
| Protein 12.46g | 20% |
