Vegetarian

Southwest Chickpeas (Redo with Black Beans) takes several minutes to prepare.

Southwest Chickpeas (Redo with Black Beans) takes several minutes to cook.

Southwest Chickpeas (Redo with Black Beans) makes 5 servings.

The ingredients for Southwest Chickpeas (Redo with Black Beans) are:

3 (400g) cans of Garbanzo Beans/chickpeas
1 package cherry tomatoes
1 green bell pepper
1 red bell pepper
1 med yellow onion
1 can black beans, drained
2 tbsp Greek yogurt
1 Hass avocado
1/4 cup grilled corn
5 tsp southwest seasoning
1 tsp olive oil
2 cubes Sofrito

Here is how you make Southwest Chickpeas (Redo with Black Beans):

Preheat the oven to 190?C (Gas Mark 5 / 375?F).In a bowl, combine the drained chickpeas with the fajita spice, oil and plenty of black pepper. Mix well. Lay them out evenly on a baking tray, in one layer if possible.Separate the tomatoes into two piles, and set one half aside. Take one half of the tomatoes (around 125g, but it doesn't need to be accurate), and halve each tomato. Nestle them amongst the chickpeas, and roast for around 30 minutes, stirring halfway.While the chickpeas and tomatoes are roasting, prepare the vegetables. Roughly chop the bell peppers and onions, and finely dice the remaining tomatoes. Drain and rinse the black beans. Heat the onions stove top in 1 tsp of oil and add the Sofrito and black beans and heat through til onions are translucent. Add yogurt, avocado, and corn to bell peppers and tomato mixture.When the chickpeas have finished roasting, transfer them to the vegetable bowl and add onions and black bean mixture. Mix well and serve immediately, with guacamole or sour cream if desired.Serving Size: makes 5 two cup servingsServing Size: 5 Two cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user MARIGOLDILOCKS.

The nutritional information for Southwest Chickpeas (Redo with Black Beans) is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 385.8

• Total Fat: 9.3 g
• Cholesterol: 0.3 mg
• Sodium: 814.6 mg
• Total Carbs: 64.4 g
• Dietary Fiber: 14.8 g
• Protein: 15.6 g