This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. Sonya Labbe, West Hollywood, California.
1 inch Small butternut squash, peeled and cut into 1 cubes
2 inch Medium potatoes, peeled and cut into 1 cubes
4 Medium carrots, sliced
3 Plum tomatoes, chopped
3 cup Water
2 inch Small zucchini, cut into 1 cubes
1 can Garbanzo beans or chickpeas, rinsed and drained
Nutrition value
56
calories per serving
2 g Fat2 g Protein7 g Carbs5 g FiberOther
Current Totals
2 g Fat
2 g Protein
7 g Carbs
5 g Fiber
MacroNutrients
Carbs
7 g
Protein
2 g
Fiber
5 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
51 mg
Iron
1 mg
Vitamin A
1712 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
33 mcg
Vitamin B12
0 mcg
Vitamin C
25 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
35 mg
Manganese
0 mg
Phosphorus
33 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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