Sweet Potatoes and Chickpeas in Chili Sauce
This dish is both flavorful and filling! Plus, it's packed with disease-fighting antioxidants.
Double check the veggie broth to make sure it doesn’t contain gluten.
Makes 4 Servings
Heat 1/4 c (60 mL) of the broth in a Dutch oven over medium heat. Add the celery, fennel seeds, and garlic, and cook for 2 minutes.
Add the onions, turmeric, paprika, and chipotle pepper. Cook for 5 minutes, stirring occasionally.
Add the sweet potatoes and the remaining 1/2 c (120 mL) broth, cover, reduce the heat, and simmer for about 25 minutes, stirring occasionally until sweet potatoes are tender.
Add the chickpeas and continue to cook for 5 minutes. Add the parsley and season with salt and black pepper, to taste.
Per serving (1/4 of recipe):
Fat: 2.1 g
Saturated Fat: 0.2 g
Calories From Fat: 5.9%
Cholesterol: 0 mg
Protein: 3.9 g
Carbohydrate: 66 g
Sugar: 14 g
Fiber: 12.3 g
Sodium: 169 mg
Calcium: 125 mg
Iron: 2.8 mg
Vitamin C: 14.7 mg
Beta-Carotene: 19,649 mcg
Vitamin E: 1.1 mg
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