Dinner

Crock Pot Chickpea and Vegetable Stew over Rice is for Dinner.

Crock Pot Chickpea and Vegetable Stew over Rice takes 20 minutes to prepare.

Crock Pot Chickpea and Vegetable Stew over Rice takes 360 minutes to cook.

Crock Pot Chickpea and Vegetable Stew over Rice makes 4 servings.

The ingredients for Crock Pot Chickpea and Vegetable Stew over Rice are:

*Campbell's Condensed - Cream of Mushroom Soup, 1 cup (remove)
*College Inn Garden Vegetable Broth, 1 cup (remove)
*Del Monte cream corn, 0.5 cup (remove)
*GARBANZO BEANS (1/2 CUP), 2 serving (remove)
Pepper, black, 1 tsp (remove)
Salt, 2 dash (remove)
Green Beans (snap), 2 cup (remove)
Onions, raw, 1 cup, chopped (remove)
Carrots, raw, .5 cup, chopped (remove)
Parsnips, .33 cup slices (remove)
Olive Oil, 1 tbsp (remove)
*Cumin seed, 1 tsp (remove)
Garlic powder, 1 tbsp (remove)
Waterchestnuts (water chestnuts), 0.5 cup slices (remove)
*Brown Rice - Uncle Ben's Natural Whole Grain Brown RIce, 2 cup (remove)

Here is how you make Crock Pot Chickpea and Vegetable Stew over Rice:

1. In Skillet combine cumin, garlic powder, EVOO, onion, carrot, and parsnip and cook 5-7 minutes until onions soften. Pour into greased crock pot.2. Add soup, broth, remaining spices, corn, chickpeas, and green beans to crock pot. Stir well and let cook for low for 6-8 hours (stir every 2-3 hours for best results).3. Add water chestnuts and let cook for 15 minutes longer.4. Serve over 1/2 cup of cooked brown rice.5. ENJOY!!! Serves 4!Number of Servings: 4Recipe submitted by SparkPeople user APATRICIAP521.

The nutritional information for Crock Pot Chickpea and Vegetable Stew over Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 314.3

• Total Fat: 9.5 g
• Cholesterol: 2.5 mg
• Sodium: 950.7 mg
• Total Carbs: 52.9 g
• Dietary Fiber: 9.9 g
• Protein: 8.3 g