Directions:
- Heat oil in a large Dutch oven over medium-high heat. Add zucchini and garlic, and sauté 30 seconds.
- Stir in black pepper, tomatoes, and chickpeas; reduce heat, and simmer 10 minutes, stirring occasionally.
- While stew cooks, bring 3 cups water to a boil in a medium saucepan. Add polenta, stirring with a whisk. Reduce heat; simmer 3 minutes or until done, stirring occasionally.
- Stir in cheese. Serve stew over polenta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.77 Kcal (347 kJ) | ||
| Calories from fat | 17.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 3% | |
|---|---|---|---|
| Sodium | 42.81mg | 2% | |
| Potassium | 68.85mg | 1% | |
| Total Carbs | 14.56g | 5% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.1mg | 0% | |
| Calcium | 36.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 46.2 Kcal (193 kJ) | ||
| Calories from fat | 10.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 3% | |
|---|---|---|---|
| Sodium | 23.9mg | 2% | |
| Potassium | 38.44mg | 1% | |
| Total Carbs | 8.13g | 5% | |
| Sugars | 0.24g | 2% | |
| Dietary Fiber | 0.76g | 5% | |
| Protein | 0.95g | 3% | |
| Vitamin C | 1.2mg | 4% | |
| Vitamin A | 0.4mg | 26% | |
| Calcium | 20.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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