Directions:
- Heat up olive oil in large stew pot over medium-high heat. Add celery, carrots, onions and garlic. Stir for 1 minute, then turn heat down to medium. Let cook about 7 minutes. Add dry spices and let cook 1 minute until fragrant. Add lemon juice.
- Add parsley and 1/4 cup cilantro. Add tomatoes and bring to boil. Add in vegetable stock, chickpeas and butternut squash. Cook, simmering, 1 hour.
- Salt eggplant pieces, let rest 2 minutes then rinse well with water and add, along with crushed red pepper flakes, and chopped red pepper to stew.
- Chop up sultanas and add to stew. Cook additional 1 1/2, or until vegetables are tender. Add additional seasoning to taste. Stir in remaining 1/4 cup cilantro.
- Serve over prepared couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.89 Kcal (2420 kJ) | ||
| Calories from fat | 30.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 5% | |
|---|---|---|---|
| Sodium | 14157.89mg | 590% | |
| Potassium | 732.09mg | 16% | |
| Total Carbs | 116.17g | 39% | |
| Sugars | 28.28g | 113% | |
| Dietary Fiber | 6.92g | 28% | |
| Protein | 7.46g | 15% | |
| Vitamin C | 46.8mg | 78% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.1mg | 12% | |
| Calcium | 100.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 139.83 Kcal (585 kJ) | ||
| Calories from fat | 7.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 5% | |
|---|---|---|---|
| Sodium | 3425.62mg | 590% | |
| Potassium | 177.14mg | 16% | |
| Total Carbs | 28.11g | 39% | |
| Sugars | 6.84g | 113% | |
| Dietary Fiber | 1.68g | 28% | |
| Protein | 1.81g | 15% | |
| Vitamin C | 11.3mg | 78% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.5mg | 12% | |
| Calcium | 24.3mg | 10% | |
* 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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