Mediterranean Vegetables with Chickpeas
This recipe is even better when cooked with two pieces of bone-in-chicken as a substitute for the broth.
||Heat olive oil in a large skillet. Once oil is warm, add garlic and onions. Sauté for 2 minutes.
||Chop the celery stalks diagonally about 1/4" in width. Add the celery and carrots. Sauté for another 2 minutes.
||Add the peppers, a can of unsalted tomatoes, chicken broth (if you opt not to simmer the veggies with pieces of chicken added) and all of the spices to the mixture.
||If you want to add the chicken, now is the time. The veggies have to simmer for about 20 minutes until tender (or until the chicken is fully cooked).
||After the veggies are cooked to level of tenderness desired, remove from heat and add one can of drained chickpeas.
||Serve in a bowl.
There are 246 calories in 1 serving of Mediterranean Vegetables with Chickpeas.
Calorie split: 32% fat, 56% carbs, 12% protein.
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