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Ingredients
- 1 large carrot, peeled and diced
- 1 celery stalk, leaves removed and diced
- 3 cloves garlic, peeled and left whole
- Juice and zest of 1 orange
- 1/2 cup dry white wine or verjuice*
- 1 (14 ounce) can chickpeas, drained
- 4 roma tomatoes, peeled, seeded and roughly chopped
- 6 large chard leaves, stalk removed and roughly shredded
- 3 tablespoons chopped flat-leaf parsley
- Salt and freshly ground pepper to taste
- Verjuice is an un-fermented green grape juice that can be
- found in specialty food stores (according to the author)
- 1) Heat olive oil in a large pan over medium health and then add
- onion, carrot, celery, garlic cloves, and fennel seeds. Cook the vegetables
- slowly for about 15 minutes, or until carrots are tender. Add the paprika,
- orange zest and juice, and white wine or verjuice, and cook until liquid is
View Full Recipe at Gluten Free Edmonton
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1616g | |
| Calories 1000 | |
| Calories from Fat 56 | 6% |
| Total Fat 6.67g | 8% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1940mg | 81% |
| Potassium 3293mg | 94% |
| Total Carbs 191.33g | 51% |
| Dietary Fiber 29.8g | 99% |
| Sugars 71.42g | 48% |
| Protein 31.65g | 51% |
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