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Bok Choy, Chickpea, Tomato Stew with Homemade Tortilla Chips and Gruyere
THE KITCHEN PAPER15Ingredients
45Minutes
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. olive oil
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 3 cups vegetable stock
- 28 oz. chickpeas (cooked, *, drained and rinsed)
- 14 oz. diced tomatoes (with liquid)
- 3/4 tsp. ground coriander
- 1/8 tsp. ground cloves
- 4 large flour tortillas
- 3 Tbsp. cooking oil
- 1/4 tsp. white pepper
- 1/2 tsp. salt (more to taste)
- 2 handfuls baby bok choy (or large bok choy cut into smaller pieces)
- 2 green onions (chopped into 1/4″ segments)
- gouda cheese (for topping, 1 cup grated should be enough)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium1910mg80% |
| Potassium770mg22% |
| Protein16g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber11g44% |
| Sugars7g |
| Vitamin A40% |
| Vitamin C60% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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