Don't tell the meat eaters that this is vegetarian... they'l never know.
Olive oil | 1 Tablespoon | |
Bell pepper | 2 , chopped finely ((red or green)) | |
Butternut squash | 1 , peeled, cubed ((about 600 grams)) | |
Onion | 2 , chopped | |
Ground cinnamon | 2 Teaspoon | |
Garlic powder | 1 Teaspoon | |
Ground cumin | 1/2 Teaspoon | |
Ground ginger | 1/2 Teaspoon | |
Red pepper flakes | 1/4 Teaspoon | |
Salt | 1 Pinch | |
Canned chickpeas | 540 Milliliter , drained, rinsed | |
Canned red kidney beans | 540 Milliliter , drained, rinsed | |
Canned diced tomato | 398 Milliliter , undrained | |
Water | 1 Cup (16 tbs) ((250 mL)) |
MAKING
1. In a 3-quart heavy bottom stockpot, heat oil over medium-high flame.
2. Add bell pepper, squash and onion. Stir and cook until vegetables are softened.
3. Add cinnamon, garlic powder, cumin, ginger, red pepper and salt. Cook and stir 1 minute.
4. Stir in chickpeas, red kidney beans, tomato and water. Bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes or until vegetables are tender.
SERVING
5. Serve over couscous or rice.
Serving size
Calories 309Calories from Fat 38
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 640 mg26.67%
Total Carbohydrates 61 g20.3%
Dietary Fiber 14 g56%
Sugars 7 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet