Easy Plant Based Stew with Garbanzo Beans

I am always looking for delicious and time-friendly ways to include more legumes in my meals. This tasty combo takes only about 20 minutes to prepare. It makes a great lunch on its own, and paired with a salad would be a good dinner entrée. If you prefer, you could add cooked chicken or other meat. You can also experiment with different kinds of beans. I haven’t actually tried it, but I think you could make a SUPER simple version by combining a can of stewed tomatoes with a can of garbanzos!

1 tbsp. olive oil

2 stalks celery, sliced

1 green pepper, sliced

1 medium onion, chopped

1 can (14.5 oz.) petite diced tomatoes, no salt added

1 can (16 oz.) garbanzo beans, reduced sodium

Water as needed (1/2 cup suggested)

Salt and pepper

Heat olive oil in a skillet or saucepan (2 qt or larger). Add celery, onion, and green pepper and sauté until softened. Add tomatoes. Drain beans and add to vegetable mixture. Add water if needed to reach desired consistency. Season with salt and pepper (freshly ground is nice!) to taste.

Serve with whole grain crackers or bread.

Serves 4 (approximately 1 ¼ cup servings)