Recipes » Main Dish » Chickpeas and Vegetables with Mediterranean Spices
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Adapted from The China Study Quick and Easy Cookbook by Chef Del (BenBella Books, 2015).


  • 1 medium yellow onion, diced
  • 1 large red bell pepper, cut into ¾-inch cubes
  • 2 cups low-sodium vegetable stock
  • 1 (16-ounce) package frozen vegetables (large, chunky vegetable blend)
  • 1 ¾ cup cooked chickpeas
  • 1 (15-ounce) can tomato sauce
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 generous pinch of saffron
  • Sea salt and black pepper to taste
  • Chopped fresh cilantro, for garnish


  • 1. Sauté the onion and red bell pepper for 5 minutes.
  • 2. Add water 1–2 tablespoons at a time, as needed, to keep the vegetables from sticking.
  • 3. Add the vegetable stock, frozen vegetables, garbanzo beans, tomato sauce, cinnamon, coriander, and saffron and cook, covered, over medium heat for 12 minutes.
  • 4. Season with sea salt and black pepper to taste and cook for another 5 minutes.
  • 5. Serve garnished with chopped cilantro.

Cooking Tips

  • 1. The 16 ounce package of frozen vegetables yields approximately 2 ½ cups.

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