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Add a photo( Borrowed/Adapted from Meg Wolff)
High in fiber, low in fat, delicious served over sliced ready-made polenta.
Raciónes: 8 servings
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Ingredientes
- One-Pot Powerhouse Chickpeas!
- 1 onion, cup in large pieces
- 6-8 large button mushrooms, quartered
- 1 tablespoon olive oil (oil can be omitted, if necessary, and water can be used)
- 1 tablespoon hot curry powder
- 1 teaspoon cumin
- ½ teaspoon sea salt
- 2 cups filtered water
- 2 14 oz. cans chickpeas, rinsed and drained, or 1½ cups of dried chickpeas soaked overnight and cooked for 1 hour
- 1 sweet potato, cut into small ½-inch squares (keep skin on)
- 2 14 oz. cans diced tomatoes,
- 2-3 cups washed spinach)
Direcciones
- In a large soup pot, add olive oil, onion, mushrooms, spices and sea salt, and saute for 2-3 minutes. Add the water, bring to a boil and reduce heat to simmer. Add chickpeas, sweet potatoes, tomatoes and simmer, covered, for about ten minutes, until sweet potatoes are just tender.
- Stir in spinach and cook for a few more minutes.
- Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 8 servings | |
| Calories 166 | |
| Calories from Fat 27 | 16% |
| Total Fat 3.13g | 4% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 507mg | 21% |
| Potassium 344mg | 10% |
| Total Carbs 29.44g | 8% |
| Dietary Fiber 5.9g | 20% |
| Sugars 1.83g | 1% |
| Protein 6.09g | 10% |
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