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StellarBark: "this stew was super tasty! next time I may do ano…" Read More
14Ingredients
55Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (cubed)
- 1 green bell pepper (yellow and 1, roughly chopped)
- 1 red onion (medium, roughly chopped)
- 1 1/2 cups butternut squash (cubed, or ½ a medium butternut squash)
- 1 zucchinis (large or 2 small, sliced)
- 3 cloves garlic (smashed with skins on)
- 1 Tbsp. oregano (or dried mixed herbs, I used a combination of oregano, thyme, parsley and rosemary)
- 2 Tbsp. fresh parsley (finely chopped)
- 2 Tbsp. coconut oil
- 1 can tomato sauce (organic, or chopped tomatoes)
- 1 can chickpeas (or 1½ cups boiled chickpeas)
- sea salt
- black pepper
- 1/2 cup vegetable stock (optional)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol |
Sodium650mg27% |
Potassium970mg28% |
Protein9g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber12g48% |
Sugars7g |
Vitamin A120% |
Vitamin C90% |
Calcium10% |
Iron15% |
* 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(2)
StellarBark a year ago
this stew was super tasty! next time I may do another can of tomato sauce though as I enjoy tomato base stews a lot and do like more liquid. vegetable stock can definitely work for making it more liquid as stated in the recipe but again I prefer more tomato so for me personally I'll do another can of tomato sauce!
Tonie M. 5 years ago
It was very good.... however i added 2 cups of vegetable broth as i like it with more liquid.