Garbanzo Bean and Vegetable Casserole
Ingredients:
- 1 tbsp Olive Oil
- 1 c Red Onions 1 onion, sliced
- 3 cloves Garlic minced or pressed
- .5 lb Baby Spinach
- 1 bulb Fresh Fennel cut into eight pieces
- 1 Bell Peppers diced
- 1 tbsp Arrowroot Powder
- 4 c Vegetable Broth
- .5 c White Wine
- 14 oz Canned Garbanzo Beans 1 can, drained
- 1 Dried Bay Leaf
- 1 tsp Ground Coriander
- .5 tsp Paprika
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
Instructions:
- Heat the oil in a dutch oven and sauté the onion and garlic for 1 minute, stirring. Add the spinach and cook for 4 minutes or until wilted.
- Add the fennel and bell pepper and cook for 2 minutes, stirring.
- Stir in the arrowroot and cook for 1 minute.
- Add the broth, wine, beans, bay leaf, coriander, and paprika. Cover and cook for 30 minutes. Season with salt and pepper to taste.
Nutrition
Calories: 223kcal | Carbohydrates: 31g | Protein: 8g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1877mg | Potassium: 852mg | Fiber: 8g | Sugar: 5g | Vitamin A: 6985IU | Vitamin C: 65.4mg | Calcium: 135mg | Iron: 3.6mg
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