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