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4 servings
Meal Types:
Main Dishes
Side Dishes
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Mediterranean Vegetables with Chickpeas

This recipe is even better when cooked with two pieces of bone-in-chicken as a substitute for the broth.



  1. Heat olive oil in a large skillet. Once oil is warm, add garlic and onions. Sauté for 2 minutes.
  2. Chop the celery stalks diagonally about 1/4" in width. Add the celery and carrots. Sauté for another 2 minutes.
  3. 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.
  4. 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).
  5. After the veggies are cooked to level of tenderness desired, remove from heat and add one can of drained chickpeas.
  6. Serve in a bowl.
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Nutrition summary:

There are 246 calories in 1 serving of Mediterranean Vegetables with Chickpeas.
Calorie break-down: 32% fat, 56% carbs, 12% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 82
Calories 246
% Daily Values*
Total Fat 9.15g 14%
  Saturated Fat 1.307g 7%
  Polyunsaturated Fat 1.605g  
  Monounsaturated Fat 5.636g  
Cholesterol 0mg 0%
Sodium 426mg 18%
Potassium 762mg  
Total Carbohydrate 36.4g 12%
  Dietary Fiber 8.6g 34%
  Sugars 7.11g  
Protein 7.91g  
Vitamin A 942% Vitamin C 310%
Calcium 46% Iron 81%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
of RDI*
(246 calories)
12% of RDI
Calorie Breakdown:
Carbohydrate (56%)
Fat (32%)
Protein (12%)
* Based on a RDI of 2000 calories