GARBANZO*****Slow-Cooked Chickpeas with Orange Zest and Lemon Juice - 5 Points

By Unblond1

Ingredients

• 4 servings
• 1 tbsp. evoo
• 1 medium onion, halved and thinly sliced
• 1 clove garlic
• 1/4 sweet red pepper, thinly sliced
• 1/3 cup coarsely chopped celery, including leaves, if available
• 5 1/2 oz. dried garbanzos, soaked overnight
• big pinch of Aleppo pepper
• 1 1/2 cups chicken broth
• 1 - 2 " strip of orange zest or grated zest of one orange
• 1 bay leaf
• 2 tbsp. dry white wine
• 2 tbsp. chopped fresh parsley
• sage and thyme bouquet garni
• 1 scant tbsp. dijon
• 1 - 2 tbsp. fresh lemon juice
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

* *Saute* onions, sweet pepper, celery and garlic in olive oil until soft.

* *Add* to slow cooker, along with beans, pepper, chicken broth, zest and herbs.

* *Cover* and cook on low all day, stirring once or twice.

* When you get home, *stir* in wine, parsley, mustard and lemon juice, stirring to mix well. *Cover* and continue to cook until dinner.

* *Taste*, adding salt and pepper and serve, *drizzled* with a bit of extra olive oil, with brown basmati rice.

*NUTRITION:*

* Calories - 242
* Fat - 9.7
* Sat Fat - 1.2
* Carbs - 29.8
* Fibre - 8.2
* Protein - 10.1