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

Ingredients

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

Instructions

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

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