Servings:4 | Calories:234 | Total Fat:6g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 36g
12 %
Fiber 10g
40 %
Sugars 9g
---
Cholesterol 0mg
0 %
Sodium 684mg
29 %
Protein 10g
21 %
Calories:
68% Chickpeas
13% Olive oil
10% Others combined
7% Can diced tomatoes
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 tablespoon olive oil 1 red onion , peeled and minced 3 garlic cloves , peeled and minced 2 celery stalks , strings removed with a potato peeler and chopped small 2 teaspoons finely chopped rosemary leaves 2 cups cooked chickpeas (yes, you can use a 14.5 ounce can of rinsed, drained chickpeas in place of soaked, dried peas) 1/4 to 1/2 teaspoon smoked paprika 2 bay leaves 1 level tablespoon tomato paste 1 14 ounce can diced tomatoes , undrained 4 to 5 ladles of water (or you can use any kind of stock if you have some made from scratch that’s languishing in the freezer) Coarse salt and black pepper A small handful of flat-leaf parsley , chopped
Directions : View recipe directions on leitesculinaria.com
