Harissa Chickpea Skillet
Pita Wedges
Ingredients
- 1 (16-oz) pkg cubed sweet potatoes
- 1 (20-oz) pkg frozen pepper and onion blend
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 (14.5-oz) can fire roasted diced tomatoes
- 1 (6-oz) can tomato paste
- 2 (15-oz) cans chickpeas, rinsed and drained
- 2 cups vegetable broth
- 1 Tbsp harissa seasoning blend
- 1 (11-oz) pkg baby spinach
Instructions
- Cook potatoes according to package directions for microwave.
- Meanwhile, sauté bell pepper blend in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until lightly browned. Add garlic; cook 30 seconds or until fragrant.
- Add diced tomatoes and tomato paste to skillet, stirring to combine; cook 1 to 2 minutes. Stir chickpeas, sweet potatoes, broth, and harissa; cook 6 to 8 minutes longer.
- Gradually stir spinach into chickpea mixture. Cook 2 minutes or until spinach is wilted.
Side Dish Ingredients
- 3 vegan whole wheat pita bread rounds
Side Dish Instructions
- Heat pita according to package directions; cut into wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
291
|
78
|
369
|
| Fat (g) | 7 | 0 | 7 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 10 | 3 | 13 |
| Carb (g) | 46 | 16 | 62 |
| Fiber (g) | 11 | 1 | 12 |
| T. Sugs (g) | 13 | 0 | 13 |
| A. Sugs (g) | 0 | 0 | 0 |
