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 | 95.3 Kcal (399 kJ) | ||
| Calories from fat | 20.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 3% | |
|---|---|---|---|
| Sodium | 35.93mg | 1% | |
| Potassium | 120.5mg | 3% | |
| Total Carbs | 16.33g | 5% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.3mg | 2% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 52.14 Kcal (218 kJ) | ||
| Calories from fat | 11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 3% | |
|---|---|---|---|
| Sodium | 19.65mg | 1% | |
| Potassium | 65.92mg | 3% | |
| Total Carbs | 8.93g | 5% | |
| Sugars | 0.52g | 4% | |
| Dietary Fiber | 1.05g | 8% | |
| Protein | 1.38g | 5% | |
| Vitamin C | 1.9mg | 6% | |
| Vitamin A | 0.4mg | 26% | |
| Iron | 0.2mg | 2% | |
| Calcium | 20.6mg | 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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