CHICKPEA AND TOMATO STEW

Chickpea and Tomato Stew image

Need a hearty vegetarian stew with chickpeas? You've come to the right place. This deliciously seasoned Chickpeas and Tomato Stew fits that bill and its ready in just 35 minutes.

Provided by My Food and Family

Categories Home

Time 35m

Yield 5 servings, 1 cup each

Number Of Ingredients 9

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 9 g