Looking for a vegetarian recipe that’s simple, savoury and delicious? Look no further! Peppers, chickpeas, succulent tomatoes and spicy arugula combine into a simple and flavourful stew recipe. Serve over rice and you’re set to go.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 yellow pepper, cut lengthwise into 1/2-inch slices
1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), drained and rinsed
1 can (28 fl oz/796mL) diced tomatoes, drained
2 cups lightly packed baby arugula
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How do I make it ?
Heat dressing in a large saucepan over medium-high heat. Add onions and garlic; cook, stirring frequently, 3 min. or until crisp-tender. Stir in spices and cook 1 min. Add yellow pepper; cook 3 min.
Stir in chickpeas and tomatoes. Simmer, covered 15 to 18 min. until peppers are crisp-tender and mixture is thickened. Stir in arugula just before serving.
Kraft Kitchen Tips!
If you like a saucier dish, don’t drain tomatoes before adding.
Serve this dish over hot cooked basmati rice.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 810 mg
Carbohydrate 45 g
Fibre 9 g
Sugars 11 g
Protein 11 g
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.