Turmeric Ethiopian Veggie Bake with Chickpeas A CIF Food Is Medicine soup inspired by Ethiopian flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Turmeric Ethiopian Veggie Bake with Chickpeas

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Author: Colin Vareene Cooking Method: Skillet Cuisine: Ethiopian Courses: Soup Recipe Keys: B Budget-Friendly H Heart Healthy H High Fiber L Lower Sodium S Stroke Risk Reduction Education

Prep Time 12 mins Cook Time 35 mins Total Time 47 mins Difficulty: Beginner Servings: 2 Estimated Cost: $ 6 Calories: 550 Best Season: All Seasons Dietary:

D Dairy-Free V Vegan

Description

A CIF Food Is Medicine soup inspired by Ethiopian flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup chickpeas
• 1 cup teff or quinoa
• 1 cup tomatoes
• 1 cup sweet potato
• 1 cup carrots
• turmeric
• cumin
• coriander
• 1 tablespoon chia seeds
• black pepper to taste

Instructions

1. Warm a skillet or saucepan over medium heat,
   Cook aromatics and vegetables until softened,
   Add protein, grains or beans, and spices,
   Simmer or sauté until cooked through and serve with herbs or citrus.

Keywords: turmeric ethiopian veggie bake with chickpeas, ethiopian, soup, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup tomatoes, 1 cup sweet potato

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