Recipe Details
Ingredients
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2tablespoonsolive oil
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1tablespoonchopped fresh oregano
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1tablespoonchopped fresh basil
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1clovegarlic, crushed
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ground black pepper to taste
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1(15 ounce) cangarbanzo beans, drained and rinsed
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1largezucchini, halved and sliced
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½cupsliced mushrooms
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1tablespoonchopped fresh cilantro
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1tomato, chopped
Cooking Directions
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Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
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Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don’t let them get mushy. Serve immediately.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories167 | |
| % Daily Value * | |
| Total Fat 8g |
10% |
| Saturated Fat 1g |
5% |
| Sodium 216mg |
9% |
| Total Carbohydrate 21g |
8% |
| Dietary Fiber 5g |
17% |
| Total Sugars 2g |
|
| Protein 5g |
9% |
| Vitamin C 15mg |
17% |
| Calcium 46mg |
4% |
| Iron 2mg |
9% |
| Potassium 437mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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