Weight Watchers Garbanzo Beans Food

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WEIGHT WATCHERS CHICKPEA SOUP



Weight Watchers Chickpea Soup image

Make and share this Weight Watchers Chickpea Soup recipe from Food.com.

Provided by ceilmary

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon vegetable oil
1 onion, chopped
3 garlic cloves, minced
19 ounces chickpeas, drained
1/2 teaspoon dried sage or 1 1/2 teaspoons fresh sage
1/2 teaspoon black pepper, freshly ground
2 cups vegetable broth
5 ounces frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
2 tablespoons fresh lemon juice

Steps:

  • Heat the oil in a medium saucepan. Add onion, cook and stir until softened (about 5 min). Add garlic, cook and stir for 1 minute. Stir in chickpeas, sage, and pepper.
  • Stir in the broth, spinach, and salt; bring to a boil. Use an immersion blender to puree (or transfer to a food processor and puree). Simmer for 5 minutes after pureeing. Stir in lemon juice.

Nutrition Facts : Calories 197.5, Fat 2.9, SaturatedFat 0.3, Sodium 721.2, Carbohydrate 36, Fiber 7.6, Sugar 1.6, Protein 8.5

WEIGHT WATCHERS TWO-BEAN CHILI



Weight Watchers Two-Bean Chili image

I found this recipe in the March/April 2008 issue of Weight Watchers magazine. It is a CORE recipe for those following the CORE plan and it is a points value of 5 for a serving of 1 cup of chili with 2 tablespoons sour cream and 1 tablespoon of scallions.

Provided by senseicheryl

Categories     Black Beans

Time 37m

Yield 6 cups of chili, 6 serving(s)

Number Of Ingredients 13

1 teaspoon olive oil
3/4 lb lean ground beef (7% fat or less)
1 onion, chopped
3 garlic cloves, minced
1 yellow bell pepper, chopped
1 tablespoon dried ancho chile powder
1 teaspoon ground cumin
28 ounces diced tomatoes
15 1/2 ounces red kidney beans, rinsed and drained
15 1/2 ounces black beans, rinsed and drained
3/4 teaspoon salt
3/4 cup nonfat sour cream
2 scallions, sliced

Steps:

  • Heat the oil in a Dutch oven over medium-high heat.
  • Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes.
  • Add the onion, garlic, bell pepper, chili powder and cumin.
  • Cook until the vegetables are softened, 3-4 minutes.
  • Stir in the tomatoes, beans and salt and bring to a boil.
  • Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
  • Serve topped with the sour cream and scallions.

Nutrition Facts : Calories 357.9, Fat 8.1, SaturatedFat 2.9, Cholesterol 39.7, Sodium 655.7, Carbohydrate 47.9, Fiber 13, Sugar 8.5, Protein 25.8

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