Butternut Squash and Chickpea Soup
Carrot-and-Bell-Pepper Romaine Salad
Ingredients
- ¾ cup chopped red onion
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 cup peeled, cubed butternut squash
- ¼ tsp ground cumin
- ⅛ tsp cayenne pepper
- 1 cup canned no-salt-added chickpeas, drained and rinsed
- 1 (14.5-oz) can petite-diced tomatoes with green chiles
- 1 cup water
Instructions
- Sauté onion and garlic in hot oil in a saucepan over medium-high heat 2 minutes. Stir in squash, cumin, and cayenne pepper; sauté 3 minutes.
- Stir in chickpeas, tomatoes, and water; bring to a boil. Reduce heat to medium-low; cover and simmer 30 minutes, stirring occasionally.
Side Dish Ingredients
- 3 cups torn romaine lettuce
- ⅓ cup thinly sliced carrots
- ⅓ cup chopped red bell pepper
- 2 tsp olive oil
- 2 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Combine lettuce, carrots, and bell pepper in a bowl. Whisk together remaining ingredients. Drizzle over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
290
|
90
|
380
|
| Fat (g) | 8 | 5 | 13 |
| Sat. Fat (g) | 0.5 | 0 | 0.5 |
| Protein (g) | 10 | 2 | 12 |
| Carb (g) | 45 | 10 | 55 |
| Fiber (g) | 11 | 3 | 14 |
| Sodium (mg) | 530 | 240 | 770 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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