Garbanzo Beans ‘N’ Rice

Name: Garbanzo Beans 'N' Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 1 medium onion, chopped; 2 garlic cloves, minced; 1 tablespoon canola oil; 2 medium tomatoes, chopped; 1 medium zucchini, chopped; 1/2 teaspoon dried oregano; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 cups cooked rice; 1 cup shredded reduced-fat cheddar cheese

I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.—Michele Ridenour, Oswego, Illinois

Ingredients

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 medium tomatoes, chopped
1 medium zucchini, chopped
1/2 teaspoon dried oregano
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice
1 cup shredded reduced-fat cheddar cheese

Directions

In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally.
Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.

Nutrition Facts

1/2 cup: 286 calories, 7g fat (2g saturated fat), 10mg cholesterol, 445mg sodium, 46g carbohydrate (0 sugars, 5g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat.

Originally published as Garbanzo Beans 'N' Rice in Country Woman May/June 2002

Reviews

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geipa

Apr 30, 2017

I liked this recipe. I thought it a little bland and when I make again will add another zucchini and maybe a summer squash or red pepper. Definitely a keeper. Thanks for sharing a great healthy recipe.
ashleezona

Jul 27, 2015

I make this exactly as written and my family gobbles it up! I've had this recipe in regular rotation for a few years now. It's an easy way to get my kid to eat his veggies!
dde2

Apr 10, 2015

My family loved this!