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13Ingredients
25Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp. olive oil (divided)
- 1 roll polenta (precooked, cut into 1 inch slabs)
- 1/2 red onion (diced)
- 3 garlic cloves (minced)
- 2 tsp. ginger (fresh grated)
- 1 cup vegetable broth
- 1 3/4 cups chickpeas (cooked, rinsed and drained)
- 1/4 cup tomato paste
- 2 tsp. sugar
- 2 tsp. seasoning (berbere)
- 1/4 tsp. salt
- 1 green bell pepper (large, diced)
- 1/4 cup chopped fresh cilantro
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium780mg33% |
| Potassium410mg12% |
| Protein6g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A10% |
| Vitamin C60% |
| Calcium6% |
| Iron10% |
* 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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Reviews(1)
Jen 5 years ago
Soooo yummy! I used 3 tsp of berbere because I just adore the flavor. I also omitted the cilantro. This came together quickly & easily, and everyone loved it. I made some roasted cubed yams as well (coated in avocado oil, paprika, and salt and baked at 400 for 30 mins), and mixed a few in for added texture and sweetness. Amazing!