Thursday November 24, 2022
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 2 Tbsp oil
- 1 onion, diced
- 1 carrot, diced
- 3 cloves garlic, crushed
- 2 Tbsp crushed ginger
- 1 kūmara, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 Tbsp ground cumin
- 1 cube vegetable stock
- 1 litre water
- 1 x 400g can crushed tomatoes or 4 tomatoes, diced
- ¼ cup peanut butter
- ½ cup chopped coriander
Instructions
- Heat oil in a large heavy based saucepan.
- Sauté onion and carrots until softened.
- Add remaining ingredients, apart from the coriander, and cook until kūmara has softened.
- Add coriander just before serving.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 330.52kcal |
| Protein | 12g |
| Total fat | 19.1g |
| – saturated fat | 3.9g |
| Carbohydrates | 27.8g |
| – sugars | 12.1g |
| Sodium | 544.1mg |
Chickpea is on our list of food sources highest in magnesium and this recipe definitely shines with the added chickpeas.
Magnesium can be found in many plant-based foods and it is important for our overall health as it helps with our glucose metabolism, DNA repair as well as our heart, bone and nerve function. If you are interested in learning about magnesium and its health benefits please see our article Magnesium (for a great night of sleep).
