Directions:
- Stir the broth, chili powder, thyme, pepper, zucchini, tomatoes and carrots in a 3-quart saucepan and heat to a boil over medium-high heat. Cover the saucepan.
- Reduce the heat to low and cook for 20 minutes or until the vegetables are tender. Stir in the black beans and chickpeas and heat through. Serve over the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.4 Kcal (1073 kJ) | ||
| Calories from fat | 20.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 4% | |
|---|---|---|---|
| Sodium | 320.69mg | 13% | |
| Potassium | 274.36mg | 6% | |
| Total Carbs | 52.64g | 18% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 6.1g | 24% | |
| Protein | 7.72g | 15% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 11mg | 61% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 84.16 Kcal (352 kJ) | ||
| Calories from fat | 6.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.75g | 4% | |
|---|---|---|---|
| Sodium | 105.27mg | 13% | |
| Potassium | 90.06mg | 6% | |
| Total Carbs | 17.28g | 18% | |
| Sugars | 0.49g | 6% | |
| Dietary Fiber | 2g | 24% | |
| Protein | 2.53g | 15% | |
| Vitamin C | 1.1mg | 5% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 3.6mg | 61% | |
| Calcium | 13.5mg | 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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