Nutritional Info

Nutrition Facts

Serving Size 1 (228g)

Calories 317
Calories from Fat 105 (33%)
Amount Per Serving %DIV
Total Fat 11.7g 18%
Saturated Fat 4.5g 23%
Monounsaturated Fat 5.9g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 148mg 49%
Sodium 147.5mg 6%
Potassium 644.2mg 14%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 45.8g 92%

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Recipe Description
This super versatile recipe can be served as a sauce over pasta or polenta, as a side dish to fish entrees, or as a stew with a chunk of crusty bread.
Prep time
15 min
Cook time
32 min
Ready In
47 min


Serves Tool

Serves To:USMetric
1/8 Teaspoon(t)  pepper, to taste
1/8 Teaspoon(t)  salt, to taste
1/4 Teaspoon(t)  sugar
1/2 Teaspoon(t)  oregano, dried
1/4 Cup(c)  fresh parsley, chopped
1/4 Cup(c)  fresh basil, chopped
1 1/2 Cup(c)  cooked chickpeas
3 Cup(c)  yellow squash, cubed into 1 inch pieces
3 Cup(c)  zucchini, cubed into 1 inch pieces
14 1/2 Ounce(oz)  whole peeled tomatoes, undrained
3 Clove(clv)  garlic, minced
2 Teaspoon(t)  olive oil


In a 3 quart saucepan, heat the oil over medium high heat.  Add the garlic.  Cook, stirring, 10 seconds.  Stir in the tomatoes with the canning liquid.  Break them up with the back of a spoon.  Add the remaining ingredients.  Bring to a boil.  Reduce heat and simmer, uncovered, for 30 minutes.

Additional notes

Add 3/4 cup chopped green bell peppers when you add the garlic; cook until oftened, and continue with the recipe.



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