Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Dried beans, a low-fat, high protein meat replacement, star in this one-dish meal.

Martha Rose Shulman
Recipe by Cooking Light March 1998

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Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

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Directions

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  • Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add fennel, sugar, cumin, and garlic, and cook 1 minute. Stir in tomato, vinegar, salt, and pepper, and sauté for 10 minutes or until slightly thick. Stir in spinach, water, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat; stir in parsley, mint, and dill.

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Nutrition Facts

329 calories; calories from fat 22%; fat 7.8g; saturated fat 1g; mono fat 3.5g; poly fat 2.2g; protein 16.2g; carbohydrates 53.2g; fiber 10g; iron 6.8mg; sodium 787mg; calcium 159mg.
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