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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (302g) Recipe makes 4 servings |
||
| Calories 363 | ||
| Calories from Fat 115 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.8g | 19% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1055mg | 43% | |
| Potassium 568mg | 16% | |
| Total Carbohydrate 53.2g | 17% | |
| Dietary Fiber 10.5g | 42% | |
| Sugars 3.3g | ||
| Protein 11.1g | 22% | |
Sauteed Chickpeas/Garbanzos
By: WI Cheesehead
Posted in response to a request. This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes.
SERVES 4
Ingredients
- 3 tablespoons olive oil
- 1 (29 ounce) can garbanzo beans, drained, reserving 1/2 cup of bean juice
- 1/2 cup onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup diced tomato, drained, juice reserved
Directions
1
In a large skillet, heat oil and saute onions for 2 minutes, stirring.2
Add garbanzo beans and saute 7 minutes more, stirring frequently.3
Add reserved bean and tomato juices, cumin, chili powder, and salt and cook, uncovered, on low to medium heat for 5 minutes to reduce sauce to gravy consistency.4
Add drained tomatoes, mix well, and serve.
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Browse similar recipes by category
- Course > Lunch/Snacks > Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Beans > Chick peas/Garbanzos
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Brunch
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Chef #840511
On May 15, 2008
I love simple recipes. This was very tasty and easy to make. It was a hit with our vegetarian household. Thanks.
From: Kumquat the Cat's friend
On Sep 12, 2007
Super easy recipe. Hard for me to pass by a great new chickpea recipe. Only thing I regretted was making this with a 15 ounce can of chickpeas and 15 ounce can of diced tomatoes. The original proportions would have been preferable. I accidentally drained the tomatoes without reserving juice, so I added about 1/4 cup V-8 juice to reduce to gravy consistency. Also I used about 1 tablespoon olive oil to reduce fat a bit. Thanks!
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