Garbanzo Stir-Fry

Garbanzo Stir-Fry

109 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
JDS
Recipe by  JDS

“This garbanzo bean and veggie stir-fry is great because you can add as many or as few ingredients as you like.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
  2. Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.

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Reviews (109)

Rate This Recipe
KARISADING
40

KARISADING

This dish was a hit at my office potluck! As the other cooks suggested, I added onions. I also doubled the garlic amount and added a small pinch of seasoned salt to bring out the flavors. I highly recommend this recipe!

MSFLISS
33

MSFLISS

Exceedingly nice recipe. You eat it and feel like you're glowing, it's so healthy and delicious. Changes I have made include: more garlic, using dried basil and oregano at the start, and then adding the fresh herbs (basil and cilantro) at the very, very end, so they retain their flavor. Served with wild rice with butter, lemon, and cilantro, it's absolutely devine.

IAMJLTAYLOR
32

IAMJLTAYLOR

We felt very heathy eating this yummy veggie meal. I served it over angel hair pasta with a little bit of feta sprinkled on top. Tasted great, but the veggies were a little softer than I like. Steak and potatoes dad liked it alot.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 167 cal
  • 8%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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