Mediterranean Garbanzo Bean Saute
with couscous
You'll feel like you're serving up a sophisticated restaurant dish when making this saute with the fresh herbs and the splash of wine!
Smarts: If you have more time, caramelize the onions longer for an even sweeter, more concentrated flavor.
Smarts: If you have more time, caramelize the onions longer for an even sweeter, more concentrated flavor.
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Proteins
Cuisines
Ingredients
Mediterranean Garbanzo Bean Saute:
- Onions - 1/2 , sliced
- Bell peppers, red - 2 , sliced thinly
- Olives, pitted (green or black) - 1/4 cup , sliced
- Parsley - 1/4 bunch , chopped
- Spinach - 1 bunch
- Garbanzo beans (14 oz / 397 g can) - 1 can
- Cooking oil - 2 Tbsp
- Paprika - 1/2 tsp
- Diced tomatoes (14 oz / 397 g can) - 1 can
- White wine - 1/2 cup
- Thyme leaves (fresh) - 1 tsp , remove leaves from stems
- Lemons - 1/2 , juice of
Couscous:
- Couscous (uncooked) - 3/4 cup
Prep
- Onions / Red Peppers / Olives / Parsley - Prep as directed. (Can be done up to 3 days ahead)
- Spinach - Rinse thoroughly and dry.
- Garbanzo beans - Drain and rinse.
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Make
- Prepare couscous according to package instructions.
- Heat a saute pan over medium-high heat. Add cooking oil and then chickpeas, paprika, and some salt to the heated oil. Saute for 2 to 3 minutes.
- Next add in onions and saute with garbanzo beans for ~3 minutes, until onions are softened.
- Add diced tomatoes (not drained), red peppers, white wine, and thyme. Simmer for ~10 minutes.
- Add olives, parsley, and spinach leaves. Saute until spinach is wilted. Remove from heat and finish with lemon juice.
- Season to taste with salt and pepper. Enjoy with couscous.
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