Garbanzo Bean Stew with EscaroleCookbook cover image courtesy of Random House
Meaty garbanzo beans add protein and fiber to this classic Mediterranean stew.
Recipe information
Yield
Serves 2
Ingredients
1/2 teaspoon olive oil
1/2 small onion, chopped
2 cloves garlic, finely chopped
Salt and black pepper
7 ounces (1/2 can) garbanzo beans (chickpeas), drained
1 cup reduced-sodium chicken broth
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/4 teaspoon crumbled saffron
1 cup thinly sliced escarole (about 1/2 head)
Preparation
Step 1
Warm the oil in a pot over medium heat. Add the onion, garlic, and salt and pepper to taste; cook 5 minutes, stirring constantly. Add the beans, broth, 1/4 cup water, thyme, and saffron, and bring all to a boil. Reduce the heat and cook for 20 minutes.
Step 2
Remove half of the stew; purée it in a blender or food processor. Return the purée to the pot. (Alternatively, you may use an immersion blender briefly to purée the stew directly in the pot.) Add the escarole. Simmer for 5 minutes until the escarole is tender, adding more water if the mixture is too thick.
Nutrition Per Serving
Per serving: 420.0 calories
80.0 calories from fat
9.0g total fat
1.5g saturated fat
0.0mg cholesterol
1990.0mg sodium
66.0g total carbs
18.0g dietary fiber
12.0g sugars
23.0g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
The 5-Factor World Diet by Harley Pasternak, M.Sc.. Copyright © 2009 by Harley Pasternak, M.Sc.. Published by Ballantine Books. All Rights Reserved.
Harley Pasternak, M.Sc., has appeared on The Oprah Winfrey Show, The Tyra Banks Show, Access Hollywood, Extra, VH1, E!, and many times on the Today show. He holds a Masters of Science in exercise physiology and nutritional sciences and an honors degree in kinesiology. He is also certified by the American College of Sports Medicine and the Canadian Society of Exercise Physiology. He lives in Los Angeles, California.
