Directions:
- Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
- Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
- Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.1 Kcal (700 kJ) | ||
| Calories from fat | 65.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.32g | 11% | |
|---|---|---|---|
| Sodium | 1251.7mg | 52% | |
| Potassium | 696.34mg | 15% | |
| Total Carbs | 21.33g | 7% | |
| Sugars | 4.03g | 16% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 6.47g | 13% | |
| Vitamin C | 38.8mg | 65% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 1.9mg | 10% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 37.87 Kcal (159 kJ) | ||
| Calories from fat | 14.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 11% | |
|---|---|---|---|
| Sodium | 283.65mg | 52% | |
| Potassium | 157.8mg | 15% | |
| Total Carbs | 4.83g | 7% | |
| Sugars | 0.91g | 16% | |
| Dietary Fiber | 0.9g | 16% | |
| Protein | 1.47g | 13% | |
| Vitamin C | 8.8mg | 65% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 0.4mg | 10% | |
| Calcium | 12.7mg | 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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