| |
|
|
|
|
|
Tomato Stew with Chickpeas
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
| Servings |
|
7-1/2 C.
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 T. olive oil
|
| |
1 med. chopped onion
|
| |
2 minced garlic cloves
|
| |
1 (28 oz.) can undrained, no salt added diced tomatoes
|
| |
1 (15-19 oz.) can reduced sodium rinsed garbanzo beans
|
| |
1 (14-1/2 oz.) vegetable broth
|
| |
2 T. no salt added tomato paste
|
| |
1/2 t. dried rosemary
|
| |
2 t. dried oregano
|
|
|
| |
1 t. Greek seasoning
|
| |
1/4 t. coarse salt
|
| |
1/2 t. pepper
|
| |
6 oz fresh baby spinich leaves
|
| |
2 T. chopped parsley
|
| |
Crumbled reduced fat feta cheese
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Heat oil in Dutch oven on med-high. Add onion and cook 5-7 minutes or until softened.Add garlic and cook 1 minute.
|
|
|
|
Stir in tomatoes, beans, broth, tomato paste, rosemary, oregano, Greek seasoning, salt and pepper.
|
|
|
|
Bring to boil; reduce heat to low and simmer, stirring occasionally, 15 minutes.
|
|
|
|
Stir in spinach and parsley; cook 5 minutes, garnish with cheese. Serve immediately.
|
|
|
| Serving
Suggestions |
|
|
Per cup- 93 calories, 5 g. protein, 2 g. fat, 19 g. carb, 6 g. fiber.
|
|
|
Originally Submitted
8/30/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Tomato Stew with Chickpeas recipe to your own private DesktopCookbook.
|
