Servings: 6
Diet: Vegan, Vegetarian, & Gluten-Free
Per Serving: 340 Calories | 57g Carbs | 7g Sugar | 9g Fiber | 8g Fat (1g Sat Fat) | 11g Protein | 430mg Sodium
Ingredients
- 2 tablespoons oil
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried thyme
- ½ teaspoon salt
- Black pepper to taste
- 1 cup orange juice
- 2 (14.5 ounce) cans diced tomatoes, no salt added
- 2 (15 ounce) cans chickpeas, no salt added, rinsed and drained
- 3 cups cooked brown rice
Instructions
- Heat oil over medium-low heat in a large pan. Add the garlic, red pepper flakes, thyme, salt and black pepper. Cook and stir for 1 minute, being careful not to burn the garlic.
- Add the orange juice, tomatoes, and chickpeas. Increase the heat to medium-high and bring the stew to a boil.
- Reduce the heat and simmer until the stew thickens, about 10 minutes. Serve with brown rice.
Shopping Tip: Choose low salt/no salt added canned foods. If not available, draining and rinsing can reduce salt content up to 40%!
Try This! Cook brown rice like pasta. Add brown rice, a pinch of salt and a bay leaf to a large pot of boiling water. Cook for 30 minutes or until desired tenderness. Drain, cover and let sit for 5-10 minutes.