Chickpea Stew

You can add a variety of vegetables - carrots, celery, onions, or others you have on hand - for a hearty, flavorful meal.

350 calories | 54g carbs | 9g fat (1g sat fat) | 14g protein | 360g sodium | 10g fiber | Serves 4


2 tablespoons olive oil

3 cloves garlic, finely chopped

½ teaspoon red pepper flakes

1 teaspoon dried thyme leaves

1 cup orange juice

2 (15-ounce) cans diced tomatoes

2 (15-ounce) cans chickpeas, rinsed and drained

3 cups cooked rice


Heat oil over medium-low heat in a large pan that has a lid. When the oil is hot, add the garlic, red pepper flakes, and thyme.

Cook and stir for 1 minute, being careful not to burn the garlic.

Increase the heat to medium-high. Add the orange juice, tomatoes, and chickpeas; bring to a boil.

Reduce heat and simmer until the stew thickens a bit, about 10 minutes.

Season to taste. Serve with the rice

Source: Jackie Schulz