chickpea saute with garlic and olives

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Chickpea Saute with Garlic and Olives

 

Recipe By :Vegetarian Times Complete Cookbook 1995

Serving Size : 2 Preparation Time :0:00

Categories : VT Com VT Complete

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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16 ounces canned chickpeas -- drained

1 clove garlic -- minced

1/2 red onion -- chopped

1/2 tablespoon olive oil

1/2 teaspoon dried thyme

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon pepper

5 kalamata olives -- (5 to 6), pitted, halved

 

Rinse and drain chickpeas. In a medium saute pan, saute garlic and onion in

olive oil over medium heat for 2 minutes. Add chickpeas and thyme and saute for

1 minute. Add remaining ingredients and heat through. Serve hot or at room

temperature. Makes 2 servings.

 

VARIATION: Substitute kidney beans, adzuki beans or lentils for the chickpeas;

use parsley or basil instead of thyme.

 

PER SERVING: 418 CAL.; 18G PROT.; 7G FAT; 67G CARB.; 0 CHOL.; 285MG SOD.; 13G

FIBER.

 

Source:

" Vegetarian Times Magazine, February 1993; Online 1997-08 "

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Per Serving (excluding unknown items): 446 Calories; 12g Fat (23.2% calories

from fat); 21g Protein; 67g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

434mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;

1 1/2 Fat.

 

NOTES : This recipe transforms a humble can of chickpeas into a filling and

flavorful meal. It's delicious at room temperature; served hot, it'll knock the

chill off the coldest winter night.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0