Ask a dietitian here.
Log in to our community to ask questions, rate articles, comment and more.
Ingredients: Makes 8 servings
8 ounces dry garbanzo beans2 teaspoons canola oil3 ounces chopped carrots3 ounces chopped celery5 1/2 ounces chopped yellow onion1 teaspoon ground cinnamon2 teaspoons ground cumin1/4 teaspoon cayenne pepper1 teaspoon ground paprika1/4 teaspoon ground black pepper1 quart vegetable broth1 cup canned crushed tomatoes2 ounces baby spinach1/2 teaspoon salt
Serving Size:One serving: 1 cup
Nutritional Information:Per serving: 160 calories, 3 g fat, <0.5 g saturated fat, 275 mg sodium, 26 g carbohydrates, 7 g sugar, 6 g fiber, 7 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
A Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association© Copyright 2021 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of New Mexico.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at http://access.adobe.com.