Directions:
- Warm the oil in a nonreactive large saucepan over moderate heat. Add the onion, garlic and peeled, chipped sweet potatoes (you can also use carrotts or winter squash, such as acorn or butternut) and saute 5 minutes. Stir in the broth, bay leaf, basil, thyme, paprika and salt and pepper to taste; bring to a boil. Reduce the heat to medium low, cover and simmer until the vegetables are tender but not mushy, about 15 minutes.
- Stir in the tomato, green beans (you can also use 1 10 oz. package frozen green beans, thawed and cut into 2 inch lengths) and chickpeas. Simmer, uncovered, until tender, about 10 minutes more. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.42 Kcal (793 kJ) | ||
| Calories from fat | 65.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 11% | |
|---|---|---|---|
| Sodium | 690.88mg | 29% | |
| Potassium | 716.8mg | 15% | |
| Total Carbs | 26.41g | 9% | |
| Sugars | 8.06g | 32% | |
| Dietary Fiber | 6.12g | 24% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 32.5mg | 54% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2mg | 11% | |
| Calcium | 84.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 45.77 Kcal (192 kJ) | ||
| Calories from fat | 15.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 11% | |
|---|---|---|---|
| Sodium | 166.95mg | 29% | |
| Potassium | 173.21mg | 15% | |
| Total Carbs | 6.38g | 9% | |
| Sugars | 1.95g | 32% | |
| Dietary Fiber | 1.48g | 24% | |
| Protein | 1.07g | 9% | |
| Vitamin C | 7.9mg | 54% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.5mg | 11% | |
| Calcium | 20.4mg | 8% | |
* 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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