9 Ingredients
  • 3 pounds plum tomatoes, sliced in half, stems and cores removed
  • 1/2 pound carrots, chopped into 3/4-inch pieces
  • 10 garlic cloves
  • 4 tablespoons olive oil
  • Salt and pepper
  • 1 large eggplant, stem removed and cut into 3/4-inch chunks
  • 1 can chickpeas, drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup cilantro, chopped
Nutrition
276
14% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

18% 12

Saturated

8% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

13% 38

Carbs (net)

- 26

Fiber

50% 13

Sugars

- 15

Sugars, added

- 0

Protein

18% 9

Cholesterol

- 0

Sodium

45% 1086

Calcium

10% 98

Magnesium

17% 70

Potassium

23% 1063

Iron

12% 2

Zinc

11% 1

Phosphorus

24% 168

Vitamin A

46% 418

Vitamin C

42% 38

Thiamin (B1)

16% 0

Riboflavin (B2)

10% 0

Niacin (B3)

17% 3

Vitamin B6

37% 0

Folate equivalent (total)

25% 102

Folate (food)

- 102

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

24% 4

Vitamin K

35% 42
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