Sauteed chickpeas with onion, red bell pepper and zucchini plus lots of spices to give it zing!
Source: Chef Lauren Owens
Chop all of your veggies. Heat coconut oil in pan on medium. Add onions and stir occasionally until they soften, about 7-8 minutes. Add chickpeas, bell peppers, paprika, oregano, salt and pepper. Continue to cook until there is a bit of color. Add zucchini and cook until zucchini reaches level of desired firmness. Serve alongside chicken and rice or most any meal!
Feel free to sub other seasonings to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (151g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 170 | ||
Calories from Fat: 43 (25%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.8g | 6 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 320.4mg | 11 % | |
Potassium 280.8mg | 7 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 21.4g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.