Directions:
- Preheat oven to 400°. Toss first 4 ingredients in a bowl with olive oil and cumin to coat. Spread vegetables evenly on a lightly greased rimmed baking sheet, and season with salt and pepper. Bake for 20 to 25 minutes or until vegetables are tender and golden brown around edges.
- Place broth and next 4 ingredients in a large saucepan, and bring to a low boil. Add chickpeas, salt, and pepper, and simmer 2 to 3 minutes. Add roasted vegetables, parsley, and 2 tablespoons chopped cilantro; stir to mix. Discard bay leaves. Serve warm in large bowls; top with noodles and cilantro leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1131.57 Kcal (4738 kJ) | ||
| Calories from fat | 337.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.54g | 58% | |
|---|---|---|---|
| Sodium | 489.34mg | 20% | |
| Potassium | 3768.01mg | 80% | |
| Total Carbs | 181.96g | 61% | |
| Sugars | 40.29g | 161% | |
| Dietary Fiber | 46.48g | 186% | |
| Protein | 38.29g | 77% | |
| Vitamin C | 453.3mg | 755% | |
| Vitamin A | 3mg | 99% | |
| Iron | 62.4mg | 347% | |
| Calcium | 387.3mg | 39% | |
| Amount Per 100 g | |||
| Calories | 65.71 Kcal (275 kJ) | ||
| Calories from fat | 19.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 58% | |
|---|---|---|---|
| Sodium | 28.42mg | 20% | |
| Potassium | 218.8mg | 80% | |
| Total Carbs | 10.57g | 61% | |
| Sugars | 2.34g | 161% | |
| Dietary Fiber | 2.7g | 186% | |
| Protein | 2.22g | 77% | |
| Vitamin C | 26.3mg | 755% | |
| Vitamin A | 0.2mg | 99% | |
| Iron | 3.6mg | 347% | |
| Calcium | 22.5mg | 39% | |
* 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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