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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use two cans of garbanzo beans...couldn't get the calorie count to come up correct any other way. Ingredients:
2 teaspoons olive oil |
1 cup onion |
3/4 cup chopped celery |
1/2 cup chopped carrot |
1 teaspoon garlic |
2 teaspoons ground cumin |
2 teaspoons paprika |
1 teaspoon ground ginger |
1/2 teaspoon ground turmeric |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground red pepper |
1 1/2 cups water |
2 tablespoons tomato paste |
1 cup chickpeas (garbanzo beans), rinsed and drained |
14 1/2 ounce diced tomatoes, undrained |
2 tablespoons chopped fresh cilantro |
1 tablespoon fresh lemon juice |
Directions:
1. Preparation
2. Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
3. Yield
4. 4 servings (serving size: 1 1/2 cups)
5. Nutritional Information
6. CALORIES 215(23% from fat); FAT 5.5g (sat 0.4g,mono 2.9g,poly 1.9g); PROTEIN 7.7g; CHOLESTEROL 0.0mg; CALCIUM 102mg; SODIUM 534mg; FIBER 9.8g; IRON 3.4mg; CARBOHYDRATE 36.3g
7. Jackie Mills, R.D., M.S. , Cooking Light, SEPTEMBER 2007
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