Chickpea, Red Pepper, and Basil Sauté

Chickpea, Red Pepper, and Basil Sauté Recipe
Randy Mayor; Jan Gautro
Sautéing the cumin seeds intensifies their flavor.

Yield:

4 servings (serving size: 1 cup chickpea mixture and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 435
Caloriesfromfat 16 %
Fat 7.8 g
Satfat 0.9 g
Monofat 3.4 g
Polyfat 2.2 g
Protein 17.3 g
Carbohydrate 76.5 g
Fiber 8.3 g
Cholesterol 0.0 mg
Iron 6.7 mg
Sodium 499 mg
Calcium 148 mg

Ingredients

1 tablespoon olive oil
2 cups vertically sliced onion
1/2 teaspoon cumin seeds
1 cup red bell pepper strips
1 tablespoon water
1/2 cup chopped green onions
1/4 teaspoon salt
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
2 cups chopped fresh basil (about 4 bunches)
1/4 cup garlic-and-herb seasoned breadcrumbs
2 cups hot cooked long-grain brown rice

Preparation

Heat the oil in a large nonstick skillet over medium-high heat. Add onion and cumin; sauté 10 minutes or until onion is lightly browned. Add bell pepper and water; cover, reduce heat, and simmer 3 minutes. Add the green onions, salt, and beans; cover and cook for 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat; stir in basil. Sprinkle with the breadcrumbs, and serve over rice.

March 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note