VEGAN-Chickpea, Red Pepper, and Basil Sauté

[Guest guest]

* Exported from MasterCook *

 

Chickpea, Red Pepper, And Basil Sauté

 

Recipe By :Bharti Kirchner, Cooking Light, March 2001

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

2 cups vertically sliced onion

1/2 teaspoon cumin seeds

1 cup red bell pepper strips

1 tablespoon water

1/2 cup chopped green onions

1/4 teaspoon salt

2 15 1/2-ounce cans chickpeas -- (garbanzo beans), drained

2 cups chopped fresh basil (about 4 bunches)

1/4 cup garlic-and-herb seasoned breadcrumbs

2 cups hot cooked long-grain brown rice

 

Heat the oil in a large nonstick skillet over medium-high heat. Add onion and

cumin; sauté 10 minutes or until onion is lightly

browned. Add bell pepper and water; cover, reduce heat, and simmer 3 minutes.

Add the green onions, salt, and beans; cover and

cook for 2 minutes or until thoroughly heated, stirring occasionally. Remove

from heat; stir in basil. Sprinkle with the

breadcrumbs, and serve over rice. Serving size: 1 cup chickpea mixture and 1/2

cup rice.

 

Calories 435 (16% from fat); Fat 7.8g (sat 0.9g, mono 3.4g, poly 2.2g); Protein

17.3g; Carb 76.5g; Fiber 8.3g; Chol 0mg; Iron 6.7mg;

Sodium 499 mg; Calc 148mg

 

Description:

" Sautéeing the cumin seeds intensifies their flavor "

S(Formatted by):

" KETS on 4/25/01 "

 

- - - - - - - - - - - - - - - - - - -