Italian Chickpea StewSubmitted by: GREENMAMA
2 C. cooked chickpeas (or one 15 oz. can, rinsed and drained
2 C. crushed tomatoes (one 15 oz. can)
2 C. whole, no salt tomatoes in their juice, torn into large pieces (one 15 oz. can)
1large onion, chopped
1 medium zucchini, halved and sliced
1 large carrot, sliced
1 1/2 C. frozen collard greens
3 cloves garlic, pressed
1 Tbs. italian seasoning (or a mixture of oregano, basil, thyme and marjoram)
Bring to a boil and reduce heat. Simmer for 20 minutes or until vegetables are tender.
Add red pepper flakes for a spicy kick.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GREENMAMA.
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I was surprised to find a no meat soup that was so tasty. I used what I had on hand: peeled fresh tomatoes, ragu sauce, and fresh torn de-stemmed spinach - in stead of canned tomatoes and collards. I think my mother in law would like this and plan on serving it to her this weekend with lunch. - 7/23/09