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Dinner: Mediterranean Vegetables with Chickpeas
This recipe is even better when cooked with two pieces of bone-in-chicken as a substitute for the broth.
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Get it now →Ingredients
1 tbsp chili powder
1 tbsp cumin
1 tsp pepper
1/2 tsp cayenne pepper
2 tbsps olive oil
1 cup chicken broth
2 cups chopped carrot
2 stalks large celery
3 cloves garlic
1 cup sliced onion
1 cup chopped green peppers
1 can tomatoes
12 oz chickpeas (garbanzo beans)
Instructions
1. Heat olive oil in a large skillet. Once oil is warm, add garlic and onions. Sauté for 2 minutes.
2. Chop the celery stalks diagonally about 1/4" in width. Add the celery and carrots. Sauté for another 2 minutes.
3. Add the peppers, a can of unsalted tomatoes, chicken broth (if you opt not to simmer the veggies with pieces of chicken added) and all of the spices to the mixture.
4. If you want to add the chicken, now is the time. The veggies have to simmer for about 20 minutes until tender (or until the chicken is fully cooked).
5. After the veggies are cooked to level of tenderness desired, remove from heat and add one can of drained chickpeas.
6. Serve in a bowl.
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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 246 kcal | ||
| Fat 9.15 g | ||
| Carbohydrate 36.4 g | ||
| Protein 7.91 g | ||
| Iron 81 mg | ||
| Calcium 46 mg | ||
| Monounsaturated Fat 5.64 g | ||
| Polyunsaturated Fat 1.6 g | ||
| Saturated Fat 1.31 g | ||
| Sodium 426 mg | ||
| Sugar 7.11 g | ||
| Potassium 762 mg | ||
| Vitamin A 942 mcg | ||
| Vitamin C 310 mg | ||
| Fiber 8.6 g | ||
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