Directions:
- In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.48 Kcal (1011 kJ) | ||
| Calories from fat | 105.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.76g | 18% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 947.25mg | 39% | |
| Potassium | 441.5mg | 9% | |
| Total Carbs | 30.97g | 10% | |
| Sugars | 6.41g | 26% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 5.14g | 10% | |
| Vitamin C | 45.2mg | 75% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.2mg | 79% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 81.33 Kcal (341 kJ) | ||
| Calories from fat | 35.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 18% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 319.05mg | 39% | |
| Potassium | 148.7mg | 9% | |
| Total Carbs | 10.43g | 10% | |
| Sugars | 2.16g | 26% | |
| Dietary Fiber | 1.3g | 15% | |
| Protein | 1.73g | 10% | |
| Vitamin C | 15.2mg | 75% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.8mg | 79% | |
| Calcium | 15mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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