Here's the skinny:
3 cans (15 oz) garbanzo beans (chickpeas), rinsed and drained >
3 cans (15 oz) no-salt-added organic garbanzo beans (chickpeas), rinsed and drained
1 can (14.5 oz) diced tomatoes >
1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes
3 1/2 cups vegetable broth >
3 1/2 cups unsalted vegetable broth
1 cup whipping cream >
no whipping cream
Nutritional Highlights
480 (before)
310 (after)
18 g (before)
2 g (after)
10 g (before)
0 g (after)
55 mg (before)
0 mg (after)
1340 mg (before)
400 mg (after)
3 cans (15 oz) no-salt-added organic garbanzo beans (chickpeas), rinsed and drained
1 pound red-skin potatoes, cut into ¾-inch pieces
1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes
3/4 cup chopped red sweet pepper
1/2 cup chopped onion
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
3 1/2 cups unsalted vegetable broth
1
In a 5- or 6-quart slow cooker, stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, cumin, paprika, and cayenne pepper. Pour vegetable broth over bean mixture in cooker.
|
2
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.
|
Nutritional Information
1 2/3 cups:
Calories 310 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 400mg; Total Carbohydrate 57g (Dietary Fiber 11g, Sugars 6g); Protein 15g
% Daily Value
Vitamin A 20%; Vitamin C 60%; Calcium 15%; Iron 20%
Exchanges
4 Starch, 1/2 Very Lean Meat, 0 Fat
Carbohydrate Choices
4