Type:

A great dish you can make in less than 30 minutes that is loaded with vitamins, minerals, and fiber!

Servings: 4
Serving Size: 1-1/2 cups

Ingredients

  • 2 15-ounce cans chickpeas, drained
  • 1 cup vegetable stock
  • 1 T. fresh ginger root, grated
  • 2 tsp. canola oil
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 1 medium green pepper, seeded and diced
  • 1 medium red pepper, seeded and diced
  • 2 tsp. curry powder
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cumin
  • 1/4 tsp. cinnamon

Directions

  1. In a large saucepan, combine chickpeas, vegetable stock, and grated ginger. Bring to a boil and cook until heated through.
  2. Meanwhile, in a large non-stick pan, sauté the garlic and onions in oil for 5 minutes. Add the green and red peppers and continue sautéing 8 minutes until vegetables are just tender.
  3. Add vegetable mixture to chickpeas, stir, and simmer for an additional 5-10 minutes until just heated through.

Nutritional Facts
Calories: 217
Fat: 3
Saturated Fat: 0
Calories from Fat: 27
Cholesterol: 2
Dietary Fiber: 16
Sodium: 76

Recipe by Michele M. Doucette, PhD

Recipe By: Michele Doucette, PhD