Vegan - Chickpea, Jerusalem Artichoke, and Cabbage Stew

[Guest guest]

I'm sorry I inadvertently sent the last recipe twice, apparently STILL not used

to the MC5 patch, or at least that's my excuse because it didn't happen before.

 

 

* Exported from MasterCook *

 

Chickpea, Jerusalem Artichoke, and Cabbage Stew

 

Recipe By :Eating in Eden - Hermine Freed

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup chickpeas -- soaked in water for a day

2 cups vegetable stock or water

1 bay leaf

1 tablespoon thyme

1 onion -- chopped

5 cloves garlic -- chopped

1 pound Jerusalem artichokes -- cut in 1-inch pieces

2 carrots -- cut in 2-inch slices

1 large potato -- cut in 8-10 pieces

1 teaspoon ground fennel seed

1 teaspoon cumin

pinch chili powder

1 teaspoon oregano

2 tomatoes -- quartered

1/2 head green cabbage (or one small cabbage) -- sliced

1 package fat-free soy Canadian bacon

 

Cook the chickpeas in stock or water with the thyme and bay leaf for about an

hour. Add the Jerusalem artichokes, carrots, potato, onions, garlic, and

seasonings and cook until the vegetables are almost soft, about 20 minutes. Add

the tomatoes and cabbage. Cut the soy bacon in 1-inch pieces and add. Cook for

another 15 miutes. This is a hearty dish that can be served in a

bowl--accompany with mustard. Serves 4 to 6

 

 

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Per serving: 252 Calories (kcal); 2g Total Fat; (7% calories from fat); 9g

Protein; 52g Carbohydrate; 0mg Cholesterol; 33mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0