Ingredients
6
6 servings
- •1 sweet potato, peeled and cubed
- •1 medium eggplant, cubed
- •1 green bell pepper, chopped
- •1 red bell pepper, chopped
- •2 carrots, chopped
- •1 onion, chopped
- •6 tablespoons olive oil
- •3 cloves garlic, minced
- •1 teaspoon ground turmeric
- •1 tablespoon curry powder
- •1 teaspoon ground cinnamon
- •0.75 tablespoon sea salt
- •0.75 teaspoon cayenne pepper
- •1 (15 ounce) can garbanzo beans, drained
- •0.25 cup blanched almonds
- •1 zucchini, sliced
- •2 tablespoons raisins
- •1 cup orange juice
- •10 ounces spinach
Instructions
- In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
- In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
- Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
- Add spinach to pot and cook for 5 more minutes. Serve!
Nutritional Facts
Per 6 servings
- Calories: 330
- Carbohydrate: 39g
- Fat: 18g
- Fiber: 11g
- Protein: 8g
- Sugar: 13g
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