Mediterranean vegetable stew
| 2 | tablespoons olive oil, divided |
| 1 | cup chopped red onion |
| 2 | cups green pepper |
| 2 | cloves garlic |
| 1 | cup sliced mushrooms |
| 1 | small eggplant, unpeeled, cut in 1- to 2-inch chunks |
| 28 | ounce tomatoes, canned |
| 1/2 | cup kalamata olives, pitted and sliced |
| 15 | ounce chickpeas, drained and rinsed |
| 1 | tablespoon chopped fresh rosemary |
| 1 | cup parsley |
addCategories
Beans, Main Dish
| Nutrition Facts | ||||||
Serving Size 368.3g |
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Amount Per Serving |
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Calories 376 Calories from Fat
95 |
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% Daily Value* |
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Total Fat
10.6g 16%
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Saturated Fat
1.3g 7%
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Cholesterol
0mg 0%
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Sodium
131mg 5%
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Total Carbohydrates
58.2g 19%
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Dietary Fiber
18.3g 73%
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Sugars
14.7g |
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Protein
16.8g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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