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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. oil
- 3 Tbsp. broth
- 1/2 medium onion (chopped)
- 6 cloves garlic (cloves of, finely chopped)
- 1 cup chopped carrots
- 4 celery stalks (chopped small)
- 1 tsp. fresh thyme (or 1/2 tsp dried)
- 1/2 tsp. dried oregano
- 1 dash rosemary
- 1 tsp. poultry seasoning
- 1/2 tsp. onion powder
- 1/8 tsp. black pepper (or more, to taste)
- 5 cups broth
- 15 oz. chickpeas (can of, or 1.25 cups cooked)
- 1/2 tsp. salt (less or more depending on if the veggie broth is salted)
- 2 tsp. soy sauce (tamari for gluten-free, coconut aminos for soy-free)
- 1/3 cup rice (long grain whit, I use white basmati, see notes for brown rice, washed well and drained)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1810mg75% |
| Potassium660mg19% |
| Protein13g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A110% |
| Vitamin C15% |
| 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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