Need a hearty vegetarian stew? This deliciously seasoned tomato and chickpea version fits that bill—and it's ready in just 35 minutes!
What You Need
Original recipe yields 5 servings
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 small onion, chopped
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. garam masala
1 yellow pepper, cut into strips
1 can (28 oz.) diced tomatoes, drained
1 can (19 oz.) chickpeas (garbanzo beans), rinsed
2 cups loosely packed baby arugula
Add To Shopping List
Let's Make It
Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in seasonings; cook and stir 1 min. Add peppers; cook 3 min., stirring frequently.
Stir in tomatoes and chickpeas; cover. Simmer on low heat 15 to 18 min. or until peppers are tender and mixture is thickened, stirring occasionally.
Remove from heat. Stir in arugula.
If you prefer a saucier dish, don’t drain the tomatoes before using as directed.
Serve this flavorful dish over hot cooked basmati rice.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.