Directions:
- Heat a stock pot with cooking spray and a little white wine.
- Saute the celery, onion and garlic.
- Add tomato and parsley, chick peas, remaining wine and chicken stock.
- Bring to a boil and cook for about 20 minutes.
- Remove 1 cup of chick pea mixture and process what is in the pot.
- Return the cup of chick peas to the pot with pasta and cooked covered for 20 minutes more, stirring often.
- Add salt, pepper and vinegar (if desired) to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.9 Kcal (1272 kJ) | ||
| Calories from fat | 85.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 15% | |
|---|---|---|---|
| Cholesterol | 8.38mg | 3% | |
| Sodium | 577.01mg | 24% | |
| Potassium | 595.26mg | 13% | |
| Total Carbs | 37.35g | 12% | |
| Sugars | 9.67g | 39% | |
| Dietary Fiber | 7.3g | 29% | |
| Protein | 15.72g | 31% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 2.6mg | 14% | |
| Calcium | 62.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 72.2 Kcal (302 kJ) | ||
| Calories from fat | 20.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 15% | |
|---|---|---|---|
| Cholesterol | 1.99mg | 3% | |
| Sodium | 137.08mg | 24% | |
| Potassium | 141.42mg | 13% | |
| Total Carbs | 8.87g | 12% | |
| Sugars | 2.3g | 39% | |
| Dietary Fiber | 1.73g | 29% | |
| Protein | 3.73g | 31% | |
| Vitamin C | 1.3mg | 9% | |
| Iron | 0.6mg | 14% | |
| Calcium | 14.9mg | 6% | |
* 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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