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Ingredients
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1 tablespoon vegetable oil
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1 onion, chopped
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1 clove garlic, finely chopped
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1 (15 ounce) can garbanzo beans, drained and rinsed
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2 red bell peppers, seeded and sliced into strips
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1 large carrot, thinly sliced
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3 tomatoes, chopped
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4 olives, chopped
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¼ cup chopped fresh parsley
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¼ cup ground cumin
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3 tablespoons paprika
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2 tablespoons chicken bouillon granules
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1 teaspoon cayenne pepper
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salt, to taste
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5 pounds tilapia fillets
Directions
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Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until peppers are slightly tender, about 5 minutes more.
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Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over vegetables. Season with salt. Stir to incorporate. Place tilapia on top of vegetables and add enough water to cover vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.
Nutrition Facts (per serving)
268 | Calories |
5g | Fat |
13g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 268 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 70mg | 23% |
Sodium 381mg | 17% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 12% |
Total Sugars 3g | |
Protein 42g | 83% |
Vitamin C 38mg | 43% |
Calcium 105mg | 8% |
Iron 3mg | 16% |
Potassium 1078mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.