Cheesy Chick Peas Garbanzos And Vegetables Food

CHEESY CHICK PEAS (GARBANZOS) AND VEGETABLES

Cheesy Chick Peas (Garbanzos) and Vegetables image

A seasoned medley of mushrooms, onions and carrots is cooked with garbanzo beans and topped with cheese. It's a one-skillet meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 27m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive or vegetable oil
2 cups sliced fresh mushrooms (6 ounces)
2 medium green onions, thinly sliced (2 tablespoons)
2 medium carrots, shredded (1 1/3 cups)
2 garlic cloves, finely chopped
2 tablespoons lemon juice
2 teaspoons prepared horseradish
2 teaspoons yellow mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans (15 oz each) Progresso™ chick peas (garbanzo beans), drained
1 cup shredded mozzarella or Monterey Jack cheese (4 ounces)

Steps:

Heat oil in 10-inch skillet over medium-high heat.
Cook mushroooms, onions, carrots and garlic in oil, stirring frequently, until carrots are crisp-tender.
Stir in remaining ingredients except cheese. Cook uncovered about 10 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese. Cover and let stand until cheese is melted.

Nutrition Facts : Calories 415, Carbohydrate 66 g, Cholesterol 15 mg, Fiber 18 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 790 mg

ROAST SUMMER VEGETABLES & CHICKPEAS

Roast summer vegetables & chickpeas image

A summery tomato-based stew, packed with veg and perfect to make ahead

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course

Time 1h10m

Number Of Ingredients 11

Ingredients

3 courgettes, thickly sliced
1 aubergine, cut into thick fingers
3 garlic cloves, chopped
2 red peppers, deseeded and chopped into chunks
2 large baking potatoes, peeled and cut into bite-size chunks
1 onion, chopped
1 tbsp coriander seeds
4 tbsp olive oil
400g/14oz can chopped tomatoes
400g/14oz can chickpeas, rinsed and drained
small bunch coriander, roughly chopped

Steps:

Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.

Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium

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