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Harissa Chickpea Skillet
Pita Wedges
Ingredients
- ½ (16-oz) pkg peeled, cubed sweet potatoes
- ½ (12-oz) pkg sliced bell pepper and onion medley
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ (14.5-oz) can fire roasted diced tomatoes
- ½ (6-oz) can tomato paste
- 1 (15-oz) can chickpeas, rinsed and drained
- 1 cup low sodium vegetable broth
- ½ to 1 Tbsp harissa seasoning blend
- 1 (5-oz) pkg baby spinach
Instructions
- Cook potatoes according to package directions for microwave.
- Meanwhile, sauté bell pepper and onion medley in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until crisp-tender. Add garlic to skillet; cook 30 seconds or until fragrant.
- Add diced tomatoes and tomato paste to skillet; cook 1 to 2 minutes. Add chickpeas, sweet potatoes, broth, and harissa; cook 6 to 8 minutes.
- Gradually stir spinach into chickpea mixture. Cook 2 minutes or until spinach is wilted. Season with salt and pepper, if desired.
Side Dish Ingredients
- 2 vegan whole wheat pita bread rounds
Side Dish Instructions
- Heat pita according to package directions; cut into wedges.
- Serve pita wedges on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
279
|
100
|
379
|
| Fat (g) | 6 | 1 | 7 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 10 | 4 | 14 |
| Carb (g) | 45 | 20 | 65 |
| Fiber (g) | 11 | 2 | 13 |
| T. Sugs (g) | 9 | 0 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
