“Enjoy this delectable chickpea stew full of veggies and corn!”

INGREDIENTS

Cooking spray
1 large onion, chopped
1 medium-sized green bell pepper, seeded and chopped
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
2 cups low-sodium and low-fat vegetable broth
1 1/2 cups water
1 10-ounce package frozen corn
1 tablespoon fresh oregano, chopped
1 15-ounce can chickpeas (also labeled as garbanzo beans)
1 cup tomatoes, coarsely chopped
2 tablespoons green onions, sliced (optional)

• Spray a large saucepan with low-fat cooking spray then raise heat to medium-high.
• Add onion, bell pepper, garlic and stir-fry until onion is tender.
• Stir in cumin, paprika, and cayenne pepper and cook for 1 minute.
• Stir in broth, water, corn and oregano then raise heat to bring to a boil then reduce heat to medium-low.
• Cover and simmer for 7 minutes.
• Add chickpeas and tomatoes, and then stir thoroughly.
• Cover and simmer for 3-4 minutes.
• Serve stew with a sprinkle of green onions.