Jovial Organic Chickpeas Description
These beans taste great right out of the jar because we work in small batches, soak overnight, and pack traditionally in glass with no additives or preservatives.
Free Of
GMO, gluten, glyphosate residue
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/2 Cup (130 g)
Servings per Container: About 3
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 1.5 g | 2% |
|
| Sodium | 200 mg | 8% |
|
| Total Carbohydrate | 18 g | 6% |
|
| Dietary Fiber | 5 g | 18% |
|
| Protein | 9 g | |
|
| Vitamin D | | 0% |
|
| Calcium | | 2% |
|
| Iron | | 8% |
|
| Potassium | | 6% |
|
Not a significant source of saturated fat, trans fat, cholesterol, or sugars.
Other Ingredients: Organic chickpeas, water, sea salt.
For Detailed Manufacturing Facility Information, Please Visit JovialFoods’ Manufacturing Website.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Mushroom & Veggie Stew
This stew is packed with savory veggies and hearty beans, but the mushrooms are the star flavor. Feel free to use a combination of cremini, white button and wild mushrooms (including shiitake and oyster), but opting for a single variety will work wonderfully, too. Did you know that mushrooms have about 15 vitamins and minerals, are rich in antioxidants and even offer a bit of protein? You’ll want to soak up every bit with some crusty
homemade bread. And if you’re looking for more magical mushroom dishes, be sure to try this
vegetarian mushroom-bean chili, too.
Mushroom & Veggie Stew
- 1 Tbsp. olive oil
- 8 oz. mushrooms (stems removed and chopped)
- 1 small onion (chopped)
- 2 carrots (sliced)
- 1 zucchini (chopped)
- 1 garlic clove (crushed)
- 32 oz. veggie broth (unsalted)
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. thyme
- 1-1/2 cups cooked chickpeas
- 1-1/2 cups cooked pinto beans (or bean of choice)
- 2 cups spinach
- In medium soup pot, sauté mushrooms, onion, carrots and zucchini in olive oil for 10 minutes.
- Add garlic and stir until fragrant, about 1 minute, then add spices and veggie broth.
- Add beans, cover and simmer 20 minutes.
- Add spinach and stir to wilt; Cover until ready to serve.
Grab the goodies to make this hearty stew!
