Italian Chickpea Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 C. cooked chickpeas (or one 15 oz. can, rinsed and drained2 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, chopped1 medium zucchini, halved and sliced1 large carrot, sliced1 1/2 C. frozen collard greens3 cloves garlic, pressed1 Tbs. italian seasoning (or a mixture of oregano, basil, thyme and marjoram)
Stir all ingredients together in a large stew pot.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 143.7
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 297.0 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 6.7 g
- Protein: 6.1 g
Member Reviews
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SUNNYINCALIF
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