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21Ingredients
55Minutes
240Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 eggplant (medium, peeled, cut into chunks)
- 1 yellow bell pepper (cut into chunks)
- 1 red bell pepper (cut into chunks)
- 1 orange bell pepper (cut into chunks)
- 1 yellow squash (large, cut into chunks)
- 2 onions (medium, cut into chunks)
- 1 butternut squash (small, peeled, seeded and cut into small cubes)
- 6 plum tomatoes (or 3 medium, cut into chunks)
- 2 bay leaves
- 2 tsp. dried oregano
- 2 tsp. dried thyme
- 2 tsp. dried basil
- 3 cloves garlic (chopped)
- 1/2 tsp. salt (or as desired)
- freshly ground pepper (as desired)
- 56 oz. tomatoes (whole, coarsely pureed)
- 3 Tbsp. tomato paste
- 14 oz. chickpeas (drained)
- 1/2 cup quinoa (uncooked, rinsed)
- 4 cups baby kale (fresh, or spinach)
- 1/2 cup chopped parsley (fresh)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium380mg16% |
| Potassium1530mg44% |
| Protein10g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber11g44% |
| Sugars14g |
| Vitamin A250% |
| Vitamin C250% |
| 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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