Butternut Squash and Chickpea Soup
Shredded Cabbage Salad with Goat Cheese
Ingredients
- ¾ cup chopped red onion
- 1 clove garlic, minced
- 1 Tbsp canola oil
- 1 cup peeled and cubed butternut squash
- ¼ tsp ground cumin
- ⅛ tsp cayenne pepper
- 1 cup no-salt-added chickpeas, drained and rinsed
- 1 (14.5-oz) can petite-cut diced tomatoes with green chiles
- 1 cup water
Instructions
- Sauté onion and garlic in hot oil in a medium 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
- 1½ cups shredded coleslaw
- ¼ cup finely chopped red bell pepper
- 2 Tbsp finely chopped red onion
- 2 Tbsp fat-free raspberry vinaigrette dressing
- 2 Tbsp crumbled goat cheese
Side Dish Instructions
- Combine coleslaw, bell pepper, onion, and dressing in a bowl; toss.
- Sprinkle each serving with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
290
|
60
|
350
|
| Fat (g) | 8 | 2 | 10 |
| Sat. Fat (g) | 0.5 | 1 | 1.5 |
| Protein (g) | 10 | 2 | 12 |
| Carb (g) | 45 | 9 | 54 |
| Fiber (g) | 11 | 2 | 13 |
| Sodium (mg) | 530 | 140 | 670 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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