| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | French | Beans & leg, Cooking lig, Appetizers | 4 | servings |
INGREDIENTS
| 2 | ts | Olive oil |
| 2 | c | Chopped green cabbage |
| 1 | c | Chopped onion |
| 1 | c | Sliced carrot; 1/2 inch thick |
| 1 | c | Sliced celery |
| 1 | c | Diced red potato |
| 1 | ts | Caraway seeds |
| 1 | c | Water |
| 4 | c | Fresh vegetable broth; or 29 ounces vegetable broth |
| 1 | c | Drained canned chickpeas garbanzo beans |
| 2 | tb | Minced fresh parsley |
| 2 | ts | Chopped fresh or –1/2 teaspoon dried dill |
| 1/2 | ts | Pepper |
INSTRUCTIONS
1. Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated. Yield: 4 servings (serving size: 1 3/4 cups). Calories 184 (20% from fat); fat 4.1g (sat 0.7g, mono 2.3g, poly 0.8g); protein 5.7g; carbohydrate 33.1g; fiber 7.6g; cholesterol 0mg; iron 1.8mg; sodium 425mg; calcium 77mg. Recipe by: Cooking Light Magazine, Dec 1997 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by MM_Buster v2.0l.
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