Serve this fragrant vegetable stew over whole wheat couscous.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2005
Ingredients
Method
Place pearl onions in heatproof bowl; cover with boiling water. Let stand for 5 minutes; drain and peel.
In large deep skillet or shallow Dutch oven, heat oil over medium heat; fry pearl onions, stirring occasionally, until golden, 5 minutes. Add garlic, cumin, paprika, ginger, salt, pepper and cayenne pepper; fry, stirring, for 1 minute.
Add sweet potato, chickpeas and stock; bring to boil. Reduce heat, cover and simmer for 5 minutes. Stir in cauliflower; simmer, covered, until almost tender, 20 minutes. Add peas; simmer, covered, until hot. Sprinkle with coriander.
Nutritional facts <b>Per serving:</b> about
- Sodium 852 mg
- Protein 11 g
- Calories 337.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 63 g
%RDI
- Iron 24.0
- Folate 55.0
- Calcium 8.0
- Vitamin A 177.0
- Vitamin C 82.0
