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Yields:
4 servings
Meal Types:
Main Dishes
Side Dishes
Rating:
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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.

Ingredients

Directions

  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
246
 
% Daily Values*
Total Fat
9.15g
12%
Saturated Fat
1.307g
7%
Trans Fat
0g
Polyunsaturated Fat
1.605g
Monounsaturated Fat
5.636g
Cholesterol
0mg
0%
Sodium
426mg
19%
Total Carbohydrate
36.4g
13%
Dietary Fiber
8.6g
31%
Sugars
7.11g
Protein
7.91g
Vitamin D
-
Calcium
114mg
9%
Iron
3.68mg
20%
Potassium
762mg
16%
Vitamin A
589mcg
65%
Vitamin C
46.3mg
51%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
12%
of RDI*
(246 calories)
12% of RDI
Calorie Breakdown:
 
Carbohydrate (56%)
 
Fat (32%)
 
Protein (12%)
* Based on a RDI of 2000 calories

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