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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (294g) Recipe makes 4 servings |
||
| Calories 327 | ||
| Calories from Fat 39 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.4g | 6% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 880mg | 36% | |
| Potassium 595mg | 17% | |
| Total Carbohydrate 62.0g | 20% | |
| Dietary Fiber 8.2g | 32% | |
| Sugars 6.0g | ||
| Protein 11.5g | 22% | |
Garbanzo Goulash
By: KelBel
Mar 30, 2006
A quick vegetarian macaroni dish. From The New American Diet.
SERVES 4
Ingredients
- 1 1/2 cups uncooked small shell pasta
- 1 onion, chopped
- 2 teaspoons oil
- 1 (16 ounce) can garbanzo beans, drained & rinsed
- 1 (16 ounce) can diced tomatoes
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon cumin
- 1/2 teaspoon salt
Directions
1
Cook macaroni according to package directions.2
Saute onions in oil until tender in large skillet.3
Add beans and tomatoes. Simmer 5 minutes.4
Drain macaroni and add to bean-tomato mixture.5
Add parsley, cumin, and salt and let simmer 5 minutes.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Pasta, Rice & Grains > Pasta > Shells
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: LizzyQ
On Dec 5, 2009
I loved this, and it will be in my regular recipe rotation from now on, thanks!
From: Pardeemom
On Jul 7, 2009
Delicious! I love the garbanzos in this, I ususally make goulash with kidney beans. I didn't have fresh parsley, but used dried and it was still fabulous.
From: Linorama
On Mar 15, 2007
This is a good meatless goulash, and since I grew up on the meaty stuff, this is pure comfort food to me. I didn't care so much for the cumin in this dish though - I prefer goulash to be more Italian inspired. With that in mind I now omit the cumin and instead use a mix of oregano, basil and garlic powder. Also, I stir in the parsley just before serving so it retains its bright flavor. With these changes it's a 5-star meal for our family. Thanks for sharing this recipe that I could tweak to suit our particular tastes! It's one of our favorite weeknight meals.
From: RéeLani
On May 8, 2006
Just made this for my lunch and am enjoying it as I type this. I didn't have cumin on hand and didn't want to run to the store. I did, however, have a can of diced chipotle tomatoes so used those. They're spicy but not insanely so. Also added a small handful of shredded cheddar to my plate. The flavors blend nicely and I feel like I'm eating a fairly healthy lunch. Another Pick-A-Chef choice for Spring 2006.
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