Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories176.5 kcal (9%)
Total Fat2.5 g (4%)
Carbs32.3 g (12%)
Sugars10.5 g (12%)
Protein9.3 g (19%)
Sodium379.6 mg (19%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1red onion
chopped
1carrot
chopped
1green pepper
seeded and chopped
1garlic clove
minced
1 ½ teaspoonsfresh ginger
minced
2 tablespoonstomato purée
jarred
¼ teaspoonground cinnamon
½ teaspoonground cumin
½ teaspoonsmoked paprika
1.5 inchfresh turmeric
5mm, piece, grated, or 1/4 teaspoon ground
¼ teaspooncayenne pepper
500mlVegetable Broth
page
1 cupgreen beans
cut into 1-inch/2.5cm pieces
200gmushrooms
diced
255gchickpeas
cooked
2 tablespoonsfresh coriander
minced, or parsley
2 teaspoonslemon
blended peeled
1 tablespoonraisins
or minced dried apricot
Instructions
Step 1
Heat ' cup/60ml of water in a large saucepan over medium heat.
Step 2
Add the onion, carrot and pepper.
Step 3
Cover and cook for 5 minutes.
Step 4
Stir in the garlic, ginger, tomato purée, cinnamon, cumin, paprika, turmeric and cayenne.
Step 5
Add the broth, green beans, mushrooms and chickpeas and bring to a boil.
Step 6
Reduce the heat to low, cover, and simmer until the veg- etables are tender, about 20 minutes.
Step 7
Stir in the coriander, lemon and raisins and cook 5 minutes longer.
Step 8
Taste to adjust the seasonings, and serve hot
Step 9
or to taste
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