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Moroccan Chickpea and Root Vegetable Stew
DINNER THEN DESSERT20Ingredients
50Minutes
180Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. olive oil
- 1 Tbsp. canola oil
- 2 yellow onion (small, diced)
- 2 lb. yukon gold potatoes (scrubbed clean and diced)
- 1 lb. carrots (peeled and diced)
- 3 large garlic cloves (minced)
- 4 cups vegetable broth
- 1 cup water
- 2 tsp. ground ginger (or equal amount of fresh, minced very finely)
- 1 Tbsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. ground cinnamon
- apricots (¼cup chopped dried turkish)
- dried cherries (optional)
- apricots (additional chopped dried turkish, for garnish, optional)
- fresh parsley (optional)
- pita bread (to serve or scoop or dip with)
- fresh parsley (for garnish, optional)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1150mg48% |
| Potassium820mg23% |
| Protein6g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A210% |
| Vitamin C40% |
| Calcium8% |
| 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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