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Grecian Garbanzo Stew

2 onions, chopped
1/2 cup bouillon
2 carrots, sliced
1 28-oz. can Italian plum tomatoes, undrained
1 tablespoon Greek Spice Blend
(or 2 teaspoons oregano plus 1 teaspoon grated lemon rind)
pinch cayenne, or to taste
1 bunch broccoli, stems diced and florets broken into pieces
2 cans chick peas (garbanzos), undrained
10 black olives, sliced
cooked bulghar or other whole grain (optional)
lemon wedges

Bring the onions and bouillon to a boil and simmer 5 minutes. Add the carrots, tomatoes (broken up), spices and broccoli stems and cook 10-15 minutes or until the carrots are tender. Stir in the broccoli florets, chick peas and olives and cook 5 minutes more, or until the broccoli is crisp-tender but still bright green. Serve over bulghar or the grain of your choice, garnished with lemon wedges.

6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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