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Ingredients
Olive oil
Sea salt and pepper
¼ cup corn
1 tablespoon scallions, finely chopped
½ cup carrots, finely chopped
1 cup sliced mushrooms
¼ cup chopped tomatoes
½ cup spinach, whole or chopped
½ cup garbanzo beans
3 cups water
¼ cup sour cream (optional)
Nutritional analysis per serving (2 servings)
43 grams carbs; 17 milligrams cholesterol; 358 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 9 grams fiber; 1292 milligrams sodium; 14 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan heat a tablespoon of olive oil seasoned with sea salt and pepper. Sauté the corn, scallions, and carrots until lightly browned, then add the mushrooms, tomatoes, and spinach and cook until they’ve given up their water. Add the garbanzo beans and water.
- Step 2
Simmer for 30-40 minutes until reduced by a third. If you want, stir in the sour cream (or half and half). Taste and adjust the seasoning with sea salt and pepper.
Private Notes