Ingredients:
- two 32-oz cans chickpeas (garbanzo beans), drained
- salt and freshly ground black pepper to taste
- cayenne pepper to taste
Directions:
- In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, bell pepper, and garlic, and cook, stirring, till softened, about 2 minutes. Add the squash and cook, stirring, 3 minutes longer to soften. Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick.
- Stews, Bogs, and Burgoos: Recipes from the Great American StewpotJames VillasWilliam Morrow and Co., Inc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.17 Kcal (1395 kJ) | ||
| Calories from fat | 252.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28g | 43% | |
|---|---|---|---|
| Sodium | 103.26mg | 4% | |
| Potassium | 940.45mg | 20% | |
| Total Carbs | 21.12g | 7% | |
| Sugars | 13.11g | 52% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 81.2mg | 135% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 14.5mg | 81% | |
| Calcium | 92.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 80.24 Kcal (336 kJ) | ||
| Calories from fat | 60.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 43% | |
|---|---|---|---|
| Sodium | 24.87mg | 4% | |
| Potassium | 226.5mg | 20% | |
| Total Carbs | 5.09g | 7% | |
| Sugars | 3.16g | 52% | |
| Dietary Fiber | 1.31g | 22% | |
| Protein | 1.07g | 9% | |
| Vitamin C | 19.6mg | 135% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 3.5mg | 81% | |
| Calcium | 22.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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