Ingredients
1
teaspoon olive oil
1/4
cup sliced celery
1
medium carrot, thinly sliced (1/2 cup)
1
can (15 oz) Chickpeas or garbanzo beans, drained, rinsed
1/4
cup water
1/2
teaspoon onion salt
1/2
teaspoon dried Italian seasoning
Dash pepper
Preparation
In 8-inch nonstick skillet, heat oil over medium heat until hot. Add celery and carrot; cook and stir until carrot is crisp-tender.
Stir in remaining ingredients. Heat to boiling. Reduce heat; simmer 5 minutes longer.
