Veggie Stew with Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
olive oil 2 tablespoons2 cloves of garlic chopped1 tbsp basil1 tbsp oregano1 cup of diced onion2 cups sliced or cubed zucchini1 cup cubed eggplant1 chopped green pepper1 chopped red pepper1 can chick peas
Heat oil in a saucepan and add garlic when garlic is tender add onion and continue to cook unto it is transluscent. Add the peppers chopped zucchini and eggplant and let simmer for 5 minutes.
Add basil and oregano and still until all of the peppers, zucchini and eggplant are coated with the spices.
Then add the can of stewed tomatoes and the can of rinsed chickpeas.
Let simmer covered over low heat for 35 minutes or until the eggplant is tender.
Divide into 4-6 servings
Freezes very well.
Add
Number of Servings: 4
Recipe submitted by SparkPeople user JANEE12.
Add basil and oregano and still until all of the peppers, zucchini and eggplant are coated with the spices.
Then add the can of stewed tomatoes and the can of rinsed chickpeas.
Let simmer covered over low heat for 35 minutes or until the eggplant is tender.
Divide into 4-6 servings
Freezes very well.
Add
Number of Servings: 4
Recipe submitted by SparkPeople user JANEE12.
Nutritional Info Amount Per Serving
- Calories: 86.3
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 287.5 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 5.2 g
- Protein: 3.0 g
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