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    You are in: Home / Recipes / Spiced Veggies and Chickpea Stew Recipe
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    Spiced Veggies and Chickpea Stew

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Chef Kirsten (#1!)'s Note:

    A simple and warm spiced stew from Nature's Fare monthly email!

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    Ingredients:

    Serves: 4

    Yield:

    bowls

    Units: US | Metric

    Directions:

    1. 1
      Heat the olive oil in a large pot over medium heat.
    2. 2
      Once heated, add the chopped onions and cook for 4-5 minutes, stirring occasionally.
    3. 3
      To the onions, add the cumin, paprika, garlic powder, turmeric, and cinnamon, and stir to combine.
    4. 4
      Add the chopped carrots and mushrooms, and then stir in the lemon juice.
    5. 5
      Next add the vegetable stock and the can of diced tomatoes (including the tomato juice).
    6. 6
      Stir and bring the stew to a boil over high medium-heat.
    7. 7
      Reduce the heat to a simmer, cover the pot, and allow to cook for an additional 10-15 minutes.
    8. 8
      After the soup has simmered, stir in the olives and chickpeas. Cover once again and allow the soup to simmer for another 5 minutes.
    9. 9
      Add salt and pepper to taste.
    10. 10
      When ready to serve, sprinkle the chopped almonds on top and enjoy immediately so they don't lose their crunch.

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    Ratings & Reviews:

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    Nutritional Facts for Spiced Veggies and Chickpea Stew

    Serving Size: 1 (394 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 197.1
     
    Calories from Fat 61
    31%
    Total Fat 6.8 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 340.0 mg
    14%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 7.7 g
    30%
    Sugars 9.0 g
    36%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    vegetable broth

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