4 Serves
85 Mins
Prepare the vegetables by peeling and chopping the carrots and dicing the onions and garlic.
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JamaicanVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
160 µg / 400 µgCalcium
50 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
181 mg / 1,250 mgPotassium
515 mg / 4,700 mgSodium
666 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the diced onions and garlic to the pot and sauté until softened and fragrant.
Stir in the chopped carrots, chickpeas, and vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the stew to allow the flavors to meld.
Season the stew with salt and black pepper to taste, then serve hot.
13
g26
g93
g
American
Indian