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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (diced)
- 1 green bell pepper (small, diced)
- 2 large garlic cloves (minced)
- 1 Tbsp. curry powder
- 30 oz. chickpeas (rinsed and drained)
- 14.5 oz. diced tomatoes (or crushed, with juice)
- 1 cup frozen corn
- 1 cup okra (sliced)
- 1 cup kale leaves (packed)
- 1 cup vegetable broth
- 1 Tbsp. maple syrup
- 1 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 1 lime
- 2 Tbsp. cilantro leaves
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Directions
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium1480mg62% |
Potassium980mg28% |
Protein14g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate74g25% |
Dietary Fiber14g56% |
Sugars10g |
Vitamin A80% |
Vitamin C140% |
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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Reviews(1)
jaime dupre 4 years ago
i made it with chickpeas in the bag as opposed to canned. i also subbed agave for maple syrup. I ate it but it was much better with the canned chickpeas.