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Chicken and Chickpea Stew Printer Friendly Ingredients 1 T. canola oil                                                    1 - 15 oz can chickpeas, rinsed 2 celery stalks, chopped                                      1 - 15 oz can white kidney beans, rinsed 2 carrots, diced                                                    1 ½ c. dry, short tubed pasta 1 onion, diced                                                       8 skinless, boneless chicken thighs, cubed 4 c. chicken broth ½ c. grated fresh parmesan cheese 3 c. spaghetti sauce Salt and pepper to taste   Directions In a large sauce pan heat oil over medium heat, add celery, carrot and onion and sauté until tender. Add garlic and cook about 1 minute, stirring constantly. Add broth, spaghetti sauce, chickpeas, kidney beans, pasta, pepper and bring to a boil. Reduce heat to a medium-low and simmer until pasta is tender, about 10-12 minutes. Add chicken to pan and cook 5-8 minutes until chicken is done. Sprinkle with parmesan cheese and serve.     Nutrition Facts Serving Size  Servings Per Container 12 Amount Per Serving Calories  Calories From Fat  % Daily Value * Total Fat  Saturated Fat  Trans Fat    Cholesterol  Sodium  Total Carbohydrate  Dietary Fiber  Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4