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19Ingredients
65Minutes
150Calories
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Ingredients
US|METRIC
9 SERVINGS
- 2 tsp. olive oil
- 1 onion (chopped)
- 2 cloves garlic (crushed)
- 2 cms fresh ginger (piece, finely grated)
- 4 tsp. ground cumin
- 3 tsp. ground coriander
- 2 tsp. ground ginger
- 3 tsp. chilli powder
- 15 baby potatoes (small, halved)
- 1 sweet potato (large, chopped into chunks)
- 6 carrots (medium, carrots, sliced fairly thickly)
- 2 parsnips (large, sliced fairly thickly)
- 400 grams chickpeas (tins, drained and rinsed)
- 400 grams chopped tomatoes (tins)
- 1 glass white wine
- 500 mL boiling water
- 1 vegetable stock pot
- 4 Tbsp. tomato puree
- 1 handful fresh coriander (chopped)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium570mg16% |
| Protein4g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A190% |
| Vitamin C30% |
| Calcium8% |
| 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)
Cordy 7 years ago
I usually go by the saying 'the more vegetables the better', but this one has a "eathy" quality that I wouldn't want to mess with. I didn't added the chopped tomatoes and I substituted the white wine with a bit of vodka. It turned out surprisingly okay, but I'm not sure how it compare with the original recipe.