Channa Potato Stew Soup

CHICKPEAS
Loaded with soluble fiber & iron

GINGER
Settles finicky tummies with phenolic compounds

CURRY
Filled with anti-inflammatory turmeric & coriander

Servings:  1,  Serv. Size:  1 container (397g),  Amount Per Serving: Calories 230,  Total Fat 11g (14% DV),  Sat. Fat 2g (10% DV),  Trans Fat 0g,  Cholest. 0mg (0% DV),  Sodium 680mg (30% DV),  Total Carb. 31g (11% DV),  Fiber 8g (29% DV),  Total Sugars 4g  (Incl. 0g Added Sugars, 0% DV),  Protein 6g (12% DV),  Vit. D (0% DV),  Calcium (9% DV),  Iron (11% DV),  Potas. (8% DV). 

Water, Organic Potatoes, Cooked Chickpeas (Cooked Dried Chickpeas, Water And Salt), Onion, Olive Oil, Curry Powder (Coriander, Turmeric, Cumin, Fenugreek, Salt, Fennel, Chilies), Cilantro, Ginger, Tamarind Paste, Salt, Habanero Peppers.

Microwave:

Run cup under warm water for about 30 seconds to loosen contents. Remove lid and plastic film, then empty into a microwave safe container. Cover and heat for 5 minutes, stir, then heat for an additional 2–3 minutes, or until internal temperature reaches 165°F. Remove carefully and enjoy!

Stovetop:

Run cup under warm water for about 30 seconds to loosen contents. Remove lid and plastic film, then empty into a small pot and add 2 tablespoons of water. Cover and cook over medium heat, stirring occasionally, until internal temperature reaches 165°F.

Stovetop:Run cup under warm water for about 30 seconds to loosen contents. Remove lid and plastic film, then empty into a small pot and add 2 tablespoons of water. Cover and cook over medium heat, stirring occasionally, until internal temperature reaches 165°F.