Appetizers / Soups / Salads

Moroccan inspired veggie stew with Kale, Rutabaga, Chickpeas and Almond Butter is for Soup.

Moroccan inspired veggie stew with Kale, Rutabaga, Chickpeas and Almond Butter takes 30 minutes to prepare.

Moroccan inspired veggie stew with Kale, Rutabaga, Chickpeas and Almond Butter takes 20 minutes to cook.

Moroccan inspired veggie stew with Kale, Rutabaga, Chickpeas and Almond Butter makes 10 servings.

The ingredients for Moroccan inspired veggie stew with Kale, Rutabaga, Chickpeas and Almond Butter are:

8 cups low sodium chicken broth
1 tsp Turmeric
2 Bay leaves
1-2 inches Ginger root
1 tsp Allspice
1/2 cup Patak's Tomato Cardamom Cooking Sauce (spicy)
1/2 cup almond butter
1 cup diced tomatoes (low salt)
4 cups Cauliflower, diced to spoon size bits
2 cups Rutabaga, cubed to spoon size bits
4 cups Kale, chopped to spoon size pieces
1 cups (1/2 can) Chickpeas, drained, rinsed.

Here is how you make Moroccan inspired veggie stew with Kale, Rutabaga, Chickpeas and Almond Butter:

Add soup, seasonings, and Patak's sauce to large soup pot and bring to boil. Add almond butter and stir until well distributedAdd diced rutabaga and about 10 min later, add rest of ingredients and cook till veggies are done. (about 10-15 min)Add cayenne and/or cilantro if desired before serving. Top with some pumpkin seeds if desired.Makes approx 10 8 oz bowls.Number of Servings: 10Recipe submitted by SparkPeople user NY-BEAN.

The nutritional information for Moroccan inspired veggie stew with Kale, Rutabaga, Chickpeas and Almond Butter is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 174.9

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 627.9 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 4.9 g
• Protein: 8.0 g

The dietary needs meet for Moroccan inspired veggie stew with Kale, Rutabaga, Chickpeas and Almond Butter is Low Carb