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
265
13% daily value
10 servings
                                       
                                            balanced, high-​fiber, dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

8% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

10% 31

Carbs (net)

- 23

Fiber

34% 8

Sugars

- 16

Sugars, added

- 0

Protein

21% 11

Cholesterol

1% 4

Sodium

29% 695

Calcium

12% 122

Magnesium

20% 85

Potassium

18% 848

Iron

15% 3

Zinc

13% 1

Phosphorus

29% 205

Vitamin A

25% 228

Vitamin C

34% 30

Thiamin (B1)

53% 1

Riboflavin (B2)

31% 0

Niacin (B3)

24% 4

Vitamin B6

45% 1

Folate equivalent (total)

16% 62

Folate (food)

- 62

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

33% 5

Vitamin K

11% 13
Comments
 
×