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Chickpea & Cauliflower Tomato Stew
LOVE AND LEMONS22Ingredients
70Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. virgin olive oil (extra-)
- 1 yellow onion (medium, chopped)
- 1 carrot (chopped)
- 4 kale leaves
- 1 stem chopped leaves
- 3 cups cauliflower (small, pieces)
- 3 garlic cloves (minced)
- 1/4 cup white wine (or a splash of balsamic vinegar)
- 14 oz. diced tomatoes
- fresh thyme
- rosemary
- 6 cups vegetable broth (I like the Whole Foods brand)
- 6 oz. gluten
- fusilli
- shell pasta
- 1 cup chickpeas (cooked, drained and rinsed)
- sea salt
- freshly ground pepper
- kale
- pesto
- chopped parsley (optional)
- Parmesan cheese (optional, skip if vegan)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1880mg78% |
| Potassium930mg27% |
| Protein40g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A180% |
| Vitamin C160% |
| Calcium25% |
| Iron25% |
* 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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