Crock Pot Chickpea and Vegetable Stew over Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.3
  • Total Fat: 9.5 g
  • Cholesterol: 2.5 mg
  • Sodium: 950.7 mg
  • Total Carbs: 52.9 g
  • Dietary Fiber: 9.9 g
  • Protein: 8.3 g

View full nutritional breakdown of Crock Pot Chickpea and Vegetable Stew over Rice calories by ingredient
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Number of Servings: 4


    *Campbell's Condensed - Cream of Mushroom Soup, 1 cup (remove)
    *College Inn Garden Vegetable Broth, 1 cup (remove)
    *Del Monte cream corn, 0.5 cup (remove)
    *GARBANZO BEANS (1/2 CUP), 2 serving (remove)
    Pepper, black, 1 tsp (remove)
    Salt, 2 dash (remove)
    Green Beans (snap), 2 cup (remove)
    Onions, raw, 1 cup, chopped (remove)
    Carrots, raw, .5 cup, chopped (remove)
    Parsnips, .33 cup slices (remove)
    Olive Oil, 1 tbsp (remove)
    *Cumin seed, 1 tsp (remove)
    Garlic powder, 1 tbsp (remove)
    Waterchestnuts (water chestnuts), 0.5 cup slices (remove)
    *Brown Rice - Uncle Ben's Natural Whole Grain Brown RIce, 2 cup (remove)


1. In Skillet combine cumin, garlic powder, EVOO, onion, carrot, and parsnip and cook 5-7 minutes until onions soften. Pour into greased crock pot.
2. Add soup, broth, remaining spices, corn, chickpeas, and green beans to crock pot. Stir well and let cook for low for 6-8 hours (stir every 2-3 hours for best results).
3. Add water chestnuts and let cook for 15 minutes longer.
4. Serve over 1/2 cup of cooked brown rice.
5. ENJOY!!! Serves 4!

Number of Servings: 4

Recipe submitted by SparkPeople user APATRICIAP521.

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