Directions:
- 1. In large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic. Saute until soft.
- 2. Add curry, paprika, cumin, coriander and bay leaves. Cook until fragrant.
- 3. Add mashed pumpkin, stir to combine.
- 4. Add tomatos and chickpeas, stir to combine.
- 5. Finally add the chicken stock. You can also use vegetable stock to make this vegetarian.
- 6. Let simmer until desired consistency. I prefer a thicker stew.
- 7. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.56 Kcal (551 kJ) | ||
| Calories from fat | 35.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 6% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 221.71mg | 9% | |
| Potassium | 536.48mg | 11% | |
| Total Carbs | 19.8g | 7% | |
| Sugars | 7.92g | 32% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 5.96g | 12% | |
| Vitamin C | 24.4mg | 41% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.4mg | 8% | |
| Calcium | 61mg | 6% | |
| Amount Per 100 g | |||
| Calories | 43.44 Kcal (182 kJ) | ||
| Calories from fat | 11.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 6% | |
|---|---|---|---|
| Cholesterol | 1.19mg | 1% | |
| Sodium | 73.2mg | 9% | |
| Potassium | 177.12mg | 11% | |
| Total Carbs | 6.54g | 7% | |
| Sugars | 2.61g | 32% | |
| Dietary Fiber | 1.61g | 19% | |
| Protein | 1.97g | 12% | |
| Vitamin C | 8.1mg | 41% | |
| Vitamin A | 0.3mg | 34% | |
| Iron | 0.5mg | 8% | |
| Calcium | 20.1mg | 6% | |
* 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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