Directions:
- In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.68 Kcal (308 kJ) | ||
| Calories from fat | 20.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 3% | |
|---|---|---|---|
| Sodium | 263.09mg | 11% | |
| Potassium | 442.02mg | 9% | |
| Total Carbs | 11.13g | 4% | |
| Sugars | 3.52g | 14% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 3.25g | 6% | |
| Vitamin C | 21.3mg | 35% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.1mg | 6% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 51.14 Kcal (214 kJ) | ||
| Calories from fat | 14.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 3% | |
|---|---|---|---|
| Sodium | 182.61mg | 11% | |
| Potassium | 306.8mg | 9% | |
| Total Carbs | 7.73g | 4% | |
| Sugars | 2.45g | 14% | |
| Dietary Fiber | 2.21g | 13% | |
| Protein | 2.25g | 6% | |
| Vitamin C | 14.8mg | 35% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 0.8mg | 6% | |
| Calcium | 29.4mg | 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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