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6 servings
suggest servings
| 2 | each | onions | chopped |
| 3 | stalks | celery | chopped |
| 1 | each | sweet red bell pepper | chopped |
| 6 | cups | vegetable boullion | |
| 1 | teaspoon | turmeric | |
| 1 | teaspoon | coriander | ground |
| 1/2 | teaspoon | cinnamon | |
| 1/4 | teaspoon | cayenne pepper | |
| 1 | each | potato | chopped |
| 2 | each | carrots | chopped |
| 28 | ounces | tomatoes | chopped |
| 1 | each | zucchini | chopped |
| 1 | cup | vermicelli | coiled, or chinese noodles, crumbled |
| 1 | can | chickpeas (garbanzo beans) | undrained, or 2 cups cooked |
| 1/4 | cup | lemon juice | |
| 1/4 | cup | italian parsley | |
| 2 | tablespoons | mint leaves | chopped |
| 1 | x | black pepper | freshly ground |
Bring onion, celery, red pepper, and 1/2 c. of the boullion to a boil in a large pot.
Simmer about 10 minutes to soften the veggies. Add the remaining boullion, spices, potato, carrots, and tomatoes; simmer 20 minutes.
Stir in zucchini, noodles, chickpeas, and lemon juice, and cook 5 minutes.
Garnish with parsley, mint and pepper before serving.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 149mg | 6% |
| Total Carbohydrate 47.0g | 16% |
| Dietary Fiber 7.0g | 28% |
| Sugars 12.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 107% | Vitamin C | 100% | |
| Calcium | 7% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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delicious !family loved it. wiil become a regular on the table . thanks E. LE BLANC
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