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Publix Aprons

Winter Vegetable Stew

Winter Vegetable Stew
Total Time:
45 minutes
Active Time:
15 minutes


3 tablespoons olive oil
1 cup prediced yellow onions
1 cup prediced celery
1 (8-oz) Yukon gold potato, diced
8 oz fresh button mushrooms, halved
1 (14.5-oz) can low-sodium chickpeas, drained and rinsed
3 cups vegetable stock (or broth)
1 tablespoon garam masala
2 tablespoons chili spice paste
1 lb pre-cut sweet potatoes
1 (8-oz) microwaveable bag Brussel sprouts
1 (8.5-oz) microwaveable bag 90 second brown rice and quinoa blend


  1. Preheat oil in large stockpot on medium-high 2–3 minutes. Add onions and celery and cook 5–6 minutes, stirring occasionally, or until softened. Cut gold potatoes into small bite-size pieces; halve mushrooms. Drain and rinse chickpeas.
  2. Stir in stock, garam masala, chili paste, sweet potatoes, gold potato, mushrooms, and chickpeas. Bring to a boil. Reduce heat to low; cover and simmer 20–30 minutes, or until potatoes are tender.
  3. Microwave Brussel sprouts following package directions; stir into stew. Microwave quinoa following package directions. Serve with stew and garnish with sundried tomatoes in oil and small fresh oregano leaves, if desired.

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Nutritional Information

CALORIES (per 1/8 recipe) 220kcal; FAT 7.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 480mg; CARB 34g; FIBER 6.00g; SUGARS 7g; PROTEIN 6g; CALC 6%; VIT A 150%; VIT C 70%; IRON 15%

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