Veggie Stew with Chickpeas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Veggie Stew with Chickpeas calories by ingredient
Introduction
This is a bit of a take on ratatouille and can be eaten alone, or with a bit of rice or couscous This is a bit of a take on ratatouille and can be eaten alone, or with a bit of rice or couscousNumber of Servings: 4
Ingredients
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olive oil 2 tablespoons
2 cloves of garlic chopped
1 tbsp basil
1 tbsp oregano
1 cup of diced onion
2 cups sliced or cubed zucchini
1 cup cubed eggplant
1 chopped green pepper
1 chopped red pepper
1 can chick peas
Directions
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.
Member Ratings For This Recipe
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