17 Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, peeled and crushed with the side of a knife
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
  • 5 cups vegetable or chicken broth
  • 4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
  • 2 1/2 cups diced peeled eggplant
  • 2 1/2 cups sliced (1/2 in. thick) zucchini
  • 2 cups cauliflower florets
  • 1 cup diced onion (about 5 oz.)
  • 2 cans (14 1/2 oz. each) stewed tomatoes
  • 1 can (15 oz.) garbanzos, drained and rinsed
  • 3/4 cup dried currants
  • 1 cup chopped toasted almonds
  • 1/2 tablespoon kosher salt
Nutrition
331
17% daily value
8 servings
                                       
                                            balanced, high-​fiber, dairy-​free, gluten-​free
     

Fat

24% 16

Saturated

9% 2

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 4

Carbs

13% 39

Carbs (net)

- 29

Fiber

42% 11

Sugars

- 19

Sugars, added

- 0

Protein

27% 13

Cholesterol

2% 5

Sodium

36% 869

Calcium

15% 153

Magnesium

25% 107

Potassium

23% 1060

Iron

19% 3

Zinc

16% 2

Phosphorus

37% 256

Vitamin A

32% 284

Vitamin C

42% 38

Thiamin (B1)

66% 1

Riboflavin (B2)

39% 1

Niacin (B3)

30% 5

Vitamin B6

57% 1

Folate equivalent (total)

19% 78

Folate (food)

- 78

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

41% 6

Vitamin K

14% 16

Sugar alcohols

- 0

Water

- 409
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