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Winter Vegetable Stew
Recipes
Winter Vegetable Stew
8 servings
45 minutes total (Active 15 minutes)

Ingredients

  • 8 oz gold potatoes
  • 8 oz fresh whole white mushrooms
  • 1 (14.5 oz) can low-sodium chickpeas
  • 3 tablespoons olive oil
  • 1 cup diced fresh yellow onions
  • 1 cup diced fresh celery
  • 3 cups vegetable stock (or broth)
  • 1 tablespoon garam masala
  • 2 tablespoons sweet chili sauce
  • 1 (13 oz) package cubed fresh butternut squash
  • 8 oz fresh Brussels sprouts
  • 1 (8.5 oz) package cooked brown rice and quinoa blend

Steps

    1. Cut potatoes into bite-size cubes; halve mushrooms. Drain and rinse chickpeas.
    2. Preheat oil in large stockpot on medium-high 2–3 minutes. Add onions and celery; cook 5–6 minutes, stirring occasionally, until softened.
    3. Add stock, garam masala, chili paste, squash, potatoes, mushrooms, and chickpeas. Bring to a boil, then reduce heat to low; cover and simmer 20–30 minutes until potatoes are tender.
    4. Microwave Brussels 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.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 210, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 450mg, Total Carb 33g, Fiber 5g, Total Sugar 7g, (Incl. 3g Added Sugars), Protein 6g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 15%