Vegetable Stew
Serves 6|
Hands-On Time:
|
Total Time:
Ingredients
- 4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
- 2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
- 1 large onion, diced (about 1 cup)
- 2 garlic cloves, minced
- 1 14-ounce can diced tomatoes
- 1 cup vegetable or chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 zucchini, cut into 1/2-inch slices
- 1 16-ounce can chickpeas, drained
Directions
- Combine all the ingredients except the zucchini and chickpeas in a heavy, covered saucepan. Cook over medium heat for 30 minutes.
- Add the zucchini and beans during the last 10 minutes of cooking.
Nutritional Information
- Per Serving
- Calories 136
- Calcium 96mg
- Carbohydrate 28g
- Cholesterol 0mg
- Fat 1g
- Fiber 6g
- Iron 1mg
- Protein 5mg
- Sat Fat 0g
- Sodium 1332mg
What does this mean? See
Nutrition 101
.
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Quick Tip
If pressed for time, use packages of presliced vegetables found at most supermarkets.
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