Chickpeas Italienne

Submitted by mel520

YIELD

4 servings

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

1 ½

CUPS CHICKPEAS (GARBANZO BEANS)
dried, soaked

1

TABLESPOON OLIVE OIL

1

MEDIUM ONIONS
chopped

2

EACH GARLIC CLOVES
crushed

14

OUNCES TOMATOES, CANNED
chopped

1

SMALL CAN TOMATO PASTE *

1

TEASPOON BASIL *

1

TEASPOON OREGANO

1

DASH CINNAMON *

2

TABLESPOONS PARSLEY LEAVES

1

X SALT AND BLACK PEPPER
to taste *

Directions

Rinse chickpeas, place in fresh water and cook for 50 minutes or until tender.

Heat oil in large pot and sauté onions and garlic for a few minutes.

Add the tomatoes and tomato paste.

Bring to a boil, lower heat and add the rest of the ingredients.

Simmer for about 10 minutes or until the sauce has thickened.

Serve with mashed potatoes and green vegetables or pasta or rice.

Can substitute one large can of chickpeas, rinse well before using.

Can substitute canned tomatoes for one pound of fresh tomatoes, diced.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 232g (8.2 oz)

Amount per Serving

Calories 170 23% of calories from fat

% Daily Value *

Total Fat 4g 7%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 422mg 18%

Total Carbohydrate 10g 10%

Dietary Fiber 6g 23%

Sugars g

Protein 12g

Vitamin A 6% • Vitamin C 31%

Calcium 8% • Iron 14%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber