Cauliflower with Chickpeas
Cauliflower with Chickpeas
Servings 4 (click to scale)
Calories 300kcal
Ingredients
- 1 oz extra virgin olive oil
- 1 each yellow onion chopped
- 1-1/2 cup yellow squash diced
- 1 each red bell peppers diced
- 2-1/2 cup cauliflower chopped
- 1 tsp ground cumin
- 15 oz canned garbanzo beans drained and rinsed
- 14-1/2 oz canned tomatoes, no added salt diced in juice
Instructions
- In large pot over medium heat, add oil. Add onion, squash, bell pepper and cook for about 5 minutes until vegetables start to soften.
- Add the cauliflower and cook 5 minutes longer. Add cumin and cook for 1 minute.
- Add tomatoes with juice and garbanzo beans to pan and stir. Cook for 5 minutes or until cauliflower is tender and dish reaches 165F.
Nutrition
Calories: 300kcal | Carbohydrates: 43g | Protein: 13g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 290mg | Fiber: 13g | Sugar: 13g
