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Garbanzo Bean Medley

4.5 | 2 Reviews
Total Time:Prep/Total Time: 10 min.

By Taste Of Home Editorial Team

Recipe by Denise Neal, Yorba Linda, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

I'm a vegetarian looking for tasty dishes without meat. This Italian bean recipe is fast, flavorful and filling. I serve it as a side dish, but it's good as a main course as well. Sprinkle feta cheese on top for a change of pace.

TEST KITCHEN APPROVED

Garbanzo Bean Medley

Contest Winner
4.5 | 2 Reviews Add your review
Yield:4 servings
Prep:5 min
Cook:5 min
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Ingredients

  • 1 small zucchini, cubed
  • 1 teaspoon olive oil
  • 2 teaspoons minced garlic
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/4 cup shredded Parmesan cheese
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Directions

  1. In a small skillet, saute zucchini in oil until tender. Add garlic; saute 1 minute longer. Stir in the garbanzo beans, tomatoes, Italian seasoning and pepper flakes if desired; heat through. Sprinkle with cheese.

Nutrition Facts

3/4 cup: 157 calories, 5g fat (1g saturated fat), 4mg cholesterol, 354mg sodium, 23g carbohydrate (6g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
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