Chickpea Stew

Recipe courtesy of St. Francis Hospital & Heart Center®

Prep time: 1 hour

Yields 6 servings

Ingredients

• 2 cans no-salt-added chickpeas (rinsed, drained)
• 1 can no-salt-added, diced tomatoes (undrained)
• 8 ounces unpeeled red potatoes (chopped)
• 1 medium zucchini (cubed)
• 1 medium onion (chopped)
• 1 medium garlic clove (minced)
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne
• 3 cups fat-free, low-sodium vegetable broth

Directions

• In a large pot, stir together the chickpeas, tomatoes with liquid, potatoes, zucchini, onion, garlic,
• cumin, paprika and cayenne.
• Pour in broth, stirring to combine.
• Bring to a boil and then simmer for about 1 hour or until the potatoes are tender.

Nutrition

Serving size: 1 Cup

• Calories: 280 kcal
• Protein: 10 g
• Carbohydrates: 39 gm
• Fat: 1.5 g
• Saturated Fat: 0 g
• Sodium: 58 mg
• Fiber: 8 g