Directions:
- Heat the vegetable stock in a large casserole until boiling, then add the sliced pepper, zucchini, carrot and celery.
- Stir over high heat for 2-3 minutes, until the vegetables begin to soften.
- Add the potatoes, tomatoes, chili powder, mint and cumin. Add the chick peas and bring to a boil.
- Reduce the heat, cover the casserole with a tight-fitting lid and simmer for 30 minutes, or until all the vegetables are tender.
- Season to taste with salt and pepper and serve hot, garnished with mint leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.75 Kcal (405 kJ) | ||
| Calories from fat | 3.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 1% | |
|---|---|---|---|
| Sodium | 1239.43mg | 52% | |
| Potassium | 376.23mg | 8% | |
| Total Carbs | 20.16g | 7% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 2.01g | 4% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 1.4mg | 46% | |
| Iron | 39.2mg | 218% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 70.84 Kcal (297 kJ) | ||
| Calories from fat | 2.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 1% | |
|---|---|---|---|
| Sodium | 907.56mg | 52% | |
| Potassium | 275.49mg | 8% | |
| Total Carbs | 14.76g | 7% | |
| Sugars | 3.01g | 16% | |
| Dietary Fiber | 2.51g | 14% | |
| Protein | 1.47g | 4% | |
| Vitamin C | 19mg | 43% | |
| Vitamin A | 1mg | 46% | |
| Iron | 28.7mg | 218% | |
| Calcium | 38.9mg | 5% | |
* 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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