0 from 15 votes
Garbanzo Beans With a Guajillo Chile Sauce
Garbanzo beans, carrot and onion in a guajillo chile sauce that can be served hot or cold.
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 4
Calories: 305 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 2 cups cooked garbanzo beans
- 2 cup medium carrots diced about 1
- 1 cup medium white onion diced about 1
- 2 cloves of garlic minced
- ¼ cup of parsley chopped finely
- ¼ cup guajillo chile salsa
- ⅛ teaspoon black pepper
- 4 tablespoons of olive oil
- salt to taste
Instructions
- Dice the carrots and onion
- Chop the parsley finely
- In a pan over medium heat add the olive oil
- Add the diced carrots and sauté for 4 minutes
- Add the diced onion and garlic and sauté for 4 more minutes
- Add the garbanzo beans and continue to cook for 2 more minutes
- Add the guajillo chile salsa and black pepper and cook for 2 more minutes until the salsa has reduced and has coated the garbazo beans
- Salt to taste
- Transfer to a serving dish and garnish with a parsley sprig
Cup of Yum
Notes
- This recipe makes 4 generous portions or 6 smaller portions.
- It will keep in the refrigerator for 3 days.
- This dish is vegan.
Nutrition Information
Calories
305kcal
(15%)
Carbohydrates
33g
(11%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Sodium
54mg
(2%)
Potassium
523mg
(15%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
11090IU
(222%)
Vitamin C
13.3mg
(15%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 305
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 54mg | 2% |
| Potassium | 523mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 11090IU | 222% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.