Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic recipes

Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic recipes
11 Ingredients
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • fine sea salt
  • 3 cups cooked chickpeas or 1 1/2 (15-ounce) cans chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon saffron threads (2 modest pinches)
  • 3 large egg yolks, lightly beaten
  • 1 cup plain yogurt (Greek or regular)
  • sweet paprika
  • Small bunch fresh cilantro, chopped
Nutrition
288
14% daily value
5 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

19% 12

Saturated

15% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

11% 33

Carbs (net)

- 25

Fiber

33% 8

Sugars

- 8

Sugars, added

- 0

Protein

25% 13

Cholesterol

39% 117

Sodium

37% 888

Calcium

14% 141

Magnesium

15% 61

Potassium

13% 463

Iron

19% 3

Zinc

14% 2

Phosphorus

38% 267

Vitamin A

9% 80

Vitamin C

10% 6

Thiamin (B1)

11% 0

Riboflavin (B2)

12% 0

Niacin (B3)

3% 1

Vitamin B6

13% 0

Folate equivalent (total)

50% 198

Folate (food)

- 198

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 1

Vitamin E

8% 2

Vitamin K

36% 29
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