• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Ingredients

    • 1 medium onion, diced
    • 2 celery stalks, diced
    • 1 red pepper, thinly sliced
    • 2 teaspoons ground cumin
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1 teaspoon paprika
    • 1/8 teaspoon cayenne pepper
    • 1/4 teaspoon ground pepper
    • 1 teaspoon salt
    • 3 carrots, cut in 1/4 inch rounds
    • 1 fennel bulb, stalks removed and cut in bite sized pieces
    • 1/2 head cauliflower, cut into florets
    • 3 cups cooked chickpeas
    • 1 (28 ounce) can crushed tomatoes
    • 2 cups vegetable broth
    • 2 cloves garlic, minced

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 450 % Daily Value *
    • Total Fat: 7 g 10.25%
    • Saturated Fat: 1 g 3.65%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1499 mg 62.47%
    • Calcium: 263 mg 26.25%
    • Potassium: 3726 mg 106.46%
    • Magnesium: 0 mg 0%
    • Iron: 7 mg 39.75%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 88 g %
    • Dietary Fiber: 28 g 111.31%
    • Sugar: 40 g
    • Protein: 22 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 541.5%
    • Vitamin C 312.45%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables12
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total8 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq