• 1 tsp. olive oil
• 1 onion, diced
• 3/4 lb. broccoli florets
• 1 tomato, chopped
• 1-1/2 lbs. canned garbanzo beans, rinsed and drained
• 1 Tbs. rosemary, or 3 Tbs. fresh, chopped
• 1 Tbs. red wine vinegar

Heat oil in a heavy saucepan over medium heat. Sauté onion 5-6 minutes or until translucent. Stir in broccoli, tomato and garbanzo beans. Season with rosemary, vinegar, and salt and pepper to taste. Reduce heat to medium low and simmer 10-15 minutes or until broccoli is tender.

Per serving: calories 219, fat 5.0g, 19% calories from fat, cholesterol 0mg, protein 10.0g, carbohydrates 36.9g, fiber 13.0g, sugar 5.4g, sodium 119mg, diet points 2.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.0, Bread: 1.7, Lean meat: 0.0, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chianti, Fumé Blanc, or Chenin Blanc.