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Categories:
chicken broth onions garlic curry powder paprika sweet potatoes garbanzo beans tomatoes orange juice concentrate parsley
Viewed: 36 - Published at: 3 years agoIngredients
- 2 (14 1/2 oz.) cans chicken broth (less salt)
- 2 c. coarsely chopped onions
- 3 garlic cloves, minced
- 3 tsp. curry powder
- 2 tsp. paprika
- 1 (18 oz.) can sweet potatoes, chopped
- 1 (15 oz.) can garbanzo beans
- 1 (14 1/2 or 16 oz.) can whole tomatoes, cut up
- 2 Tbsp. frozen orange juice concentrate, thawed
- 1/3 c. chopped parsley
Method
- Bring 1/4 cup broth to a boil over medium-high heat.
- Add onions and garlic and cook until liquid has almost evaporated. Add curry powder and paprika and stir to combine.
- Add remaining broth and rest of ingredients except parsley.
- Bring to boil and reduce heat and simmer for 20 minutes or until sweet potatoes begin to fall apart.
- Mash any remaining chunks with spoon. Stir in parsley.
- Makes 8 (1 cup) servings, 160 cal.; 0 cholesterol; 230 mg.
- sodium; 490 mg. potassium.
