1-800-461-SOUP(7687)

Spicy Indian Stew with Chickpeas and Potatoes

Made With:
Tip

For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tbsp (15 mL) fried onions, 2 tsp (10 mL) green onions and 1 tsp (5 mL) cilantro.

Nutrition Facts
Serving Size
Amount Per Serving
Calories 370
% Daily Value
Total Fat 20g
31%
Saturated Fat 13g
65%
Cholesterol 0mg
0%
Sodium 1370mg
57%
Total Carbohydrate 39mg
13%
Dietary Fiber 6g
24%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

Not Available

Serving & Size

1 12th recipe

Yields

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 370
% Daily Value
Total Fat 20g
31%
Saturated Fat 13g
65%
Cholesterol 0mg
0%
Sodium 1370mg
57%
Total Carbohydrate 39mg
13%
Dietary Fiber 6g
24%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Instructions
1 Prepare soup with water as directed.
2 Sauté chickpeas, potatoes and curry paste in oil for 5 to 8 minutes or until potatoes are slightly softened and well coated. Stir into soup; bring to simmer.
3 Cook for about 10 minutes or until potatoes are tender. Stir in coconut milk; return to simmer.
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