• 2 cartons (8.25 ounces each) vegetable or chicken stock
• ¾ cup reduced-sodium soy sauce
• 2 tablespoons white rice vinegar
• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 2 tablespoons lemongrass paste (Dierbergs Produce Department)
• 2 cans (15 ounces each) chickpeas, rinsed and drained
• 1 container (18 ounces) Dierbergs Fresh Cut Sweet Potatoes
• 1 bunch fresh rainbow carrots, tops removed, scrubbed, and coarsely chopped
• 1 red onion, cut into wedges
• 1 bunch radishes, trimmed and halved
• Grated peel from 1 orange

In 1-cup glass measure, whisk together stock, soy sauce, vinegar, garlic, ginger, and lemongrass paste; set aside.

 

IF BRAISING IN OVEN: In Dutch oven, combine remaining ingredients. Pour stock mixture over top, cover, and bake in 325°F. oven stirring every 30 minutes until veggies are tender, about 1½ to 2 hours.

 

IF BRAISING IN SLOW COOKER: In slow cooker, combine remaining ingredients. Pour stock mixture over top and cover. Cook on low setting for 2-3 hours or till vegetables are tender.

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 141
Cholesterol: 0 mg
Fat: 1 g
Sodium: 819 mg
Carbohydrates: 28 g
Protein: 6 g
Fiber:
Saturated Fat: <1 g