Here’s a great vegetable dish that has a delicious buttery smooth flavor. If you want, you can add some chopped garlic and onions in step two, and some dried thyme and lemon juice in step three.

Sauteed Zucchini and Chickpeas recipe – 161 calories

Ingredients:
800 g zucchini, washed, thinly sliced
2 (300 g) cans chickpeas, drained, rinsed
30 g butter
2 tablespoons olive oil
salt and freshly ground black pepper, to taste

Preparation:
1. Heat the butter and oil over medium heat in a deep non-stick pan until it begins to foam.
2. Add the zucchini and cook for about 5 minutes (until slightly browned), stirring occasionally.
3. Add the chickpeas.
4. Reduce the heat to medium-low and cook for about 8 minutes (or until the zucchini is soft).
5. Season with salt and pepper to taste.

Servings: 8

Nutritional information for one serving:
Calories: 161
Calories from fat: 66
Total fat: 7.4g
Cholesterol: 8mg
Sodium: 255mg
Total carbs: 20.3g
Dietary fiber: 4.4g
Protein: 5g
WW points: 3

Photo credit: Susiecat

You might also like these side dish recipes:

• Peruvian Tacu Tacu recipe – 195 calories
• Baby Peas with Almonds and Bacon recipe – 137 calories
• Skinny Mashed Potatoes recipe – 76 calories
• Salsa Guasacaca (Venezuelan Avocado Salsa) recipe – 119 calories
• Potato Salad with Curried Mayo recipe – 194 calories

Moroccan Chickpea Soup (Hasa al Hummus) recipe – 181 calories

Ingredients:
1 cup dried garbanzo beans (chickpeas), soaked overnight
2 tomatoes, peeled and diced (optional)
8 cups water
8 garlic cloves, minced
2 cups onions, chopped
1 small hot pepper, chopped finely
1 tablespoon vegetable oil
1/2 cup fresh flat leaf parsley, chopped finely
1/2 cup fresh coriander, leaf chopped finely
1 lemon, juiced
1 teaspoon ground turmeric
1 teaspoon sweet paprika
2 teaspoons salt
1 teaspoon fresh black pepper

Preparation:
1. In a soup pot, combine the water and chickpeas and bring to a boil. Cover, reduce the heat to medium and cook for about 1 hour.
2. While the beans are cooking, heat the vegetable oil in a skillet and saute the garlic, onions and hot pepper until they are slightly browned.
3. Add the sauteed vegetable mixture and the rest of the ingredients to the soup pot and simmer for about 1 hour (or until the chickpeas are soft).

Servings: 6

Nutritional information for one serving:
Calories: 181
Calories from fat: 40
Total fat: 4.5g
Cholesterol: 0mg
Total carbs: 30.5g
Fiber: 8.1g
Protein: 7.8g
WW points: 3

You might also like these Middle-Eastern recipes:

• Persian Tomato and Cucumber Salad recipe – 68 calories
• Turkish Okra Casserole recipe – 161 calories
• Hummus recipe – 118 calories

Vegetarian Black Bean Soup recipe – 169 calories

Ingredients:
2 cups dried black beans
14 1/2 ounces diced tomatoes
2 tablespoons olive oil
2 cups diced carrots
5 garlic cloves, minced
2 cups chopped red bell peppers
2 cups chopped onions
1/4 cup chopped celery leaves
2 cups chopped celery
3 bay leaves
10 cups water
1 teaspoon dried cilantro
1 teaspoon dried oregano
1/8 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:
1. Soak the beans overnight; drain.
2. In a large soup pot, heat the olive oil.
3. Add in the red peppers, garlic, carrots, onion, celery and celery leaves.
4. Cover and cook for about 10 minutes (until the vegetables start to soften).
5. Add the water, canned tomatoes, bay leaves, oregano, cumin, cilantro, salt and pepper.
6. Bring to a boil, then add the drained black beans.
7. Bring to a boil again and then reduce the heat and simmer for about 2 hours (or until the black beans are tender).
8. Discard the bay leaves and serve.

Servings: 12

Nutritional information for one serving:
Calories: 169
Calories from fat: 26
Total fat: 3g
Cholesterol: 0mg
Total carbs: 29.4g
Fiber: 7.2g
Protein: 8.2g
WW points: 3

Photo credit: NcMysteryShopper

You might also like these soup recipes:

• Crock Pot Shrimp Creole Soup recipe – 159 calories
• Spicy Chicken Rice Soup recipe – 193 calories
• Chilled Avocado and Cucumber Soup recipe – 134 calories

Syrian Black Eyed Peas with Herbs recipe – 135 calories

Ingredients:
1 1/2 cups black-eyed peas, cleaned and picked through
3 garlic cloves, finely chopped
1 dried hot red chili pepper
2 tablespoons olive oil
2 bay leaves
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon dried thyme
1 teaspoon salt (omit if you are using canned peas)

Preparation:
1. Pick through the peas, removing any debris or damaged beans. Rinse the peas and place them in a large soup pot.
2. Fill the pot with water until it rises about five inches above the peas. Bring the water to a brisk boil, then turn off the heat and cover the pot, letting it sit for about 60-90 minutes. Drain in a colander.
3. Return the black-eyed peas to the pot along with 4 1/2 cups of fresh water and bring to a boil.
4. Reduce to a low simmer, cover and cook for about 40 minutes (or until the peas are tender).
5. Once the peas are cooked, heat the olive oil over medium-high heat in a large skillet.
6. When the oil is hot add the whole dried chili pepper.
7. Add the garlic and stir once, then add the black-eyed peas and cooking liquid along with the oregano, bay leaves, paprika, thyme and salt.
8. Simmer for about 20 minutes uncovered over low heat.
9. Serve with rice.

Servings: 4

Nutritional information for one serving:
Calories: 135
Calories from fat: 66
Total fat: 7.4g
Cholesterol: 0mg
Total carbs: 13.7g
Fiber: 3.4g
Protein: 4.5g
WW points: 3

Photo credit: NcMysteryShopper

You might also like these bean recipes:

• Green Beans and Basil Salad recipe – 150 calories
• Oven-Roasted Green Beans recipe – 55 calories
• Black Bean Salsa recipe – 127 calories

New Potato and Green Bean Stew recipe – 184 calories

Ingredients:
1-1 1/2 lb new potatoes (if not in season, use 3 large baking potatoes)
1-1 1/2 lb fresh green beans, washed and snapped
1 ham steak, fat removed and cut into bite sized pieces
1/2 onion, diced
1 quart low sodium chicken broth
1/4 teaspoon pepper
1/2 cup water (optional)
2 tablespoons cornstarch (optional)

Preparation:
1. Clean and cut up all the ingredients, and place them in a soup pot.
2. Add the chicken stock and enough water to cover the vegetables (so there’s about an inch of fluid above the vegetables).
3. Bring to a boil, then reduce the heat to medium and cook for about 20 minutes.
4. Turn the heat down to low and simmer until the green beans are tender.
5. If the stew gets too dry, add a little more broth or water. If you want a thicker consistency, add the cornstarch/water mixture.
6. Serve with cornbread.

Servings: 4

Nutritional information for one serving:
Calories: 184
Calories from fat: 20
Total fat: 2.3g
Cholesterol: 6mg
Total carbs: 32.3g
Fiber: 6.6g
Protein: 12.1g
WW points: 3

Photo credit: ms_bold

You might also like these main dish recipes:

• Greek Shrimp recipe – 121 calories
• Jalapeno-Lime Chicken recipe – 162 calories
• Lentil Chili recipe – 155 calories

Green Beans and Basil Salad recipe – 150 calories

Ingredients:
1 1/2 lbs green beans, topped, tailed and cut into 1 1/2 inch pieces
1/4 cup chopped fresh basil leaves
1 clove garlic, finely minced
2 scallions, chopped
1/2 cup olive oil
1/2 cup balsamic vinegar
1/2 teaspoon salt
freshly ground black pepper, to taste

Preparation:
1. Steam the green beans for about 10 minutes (until tender); set aside in a bowl.
2. Whisk together the oil, vinegar, garlic and seasonings.
3. Pour the dressing over the green beans.
4. Add the scallions and toss gently.
5. Cover and refrigerate for a few hours before serving.

Servings: 8

Nutritional information for one serving:
Calories: 150
Calories from fat: 122
Total fat: 13.6g
Cholesterol: 0mg
Total carbs: 6.5g
Fiber: 3.1g
Protein: 1.7g
WW points: 4

Photo credit: Missy Wombat

Technorati tags: recipe, cooking, diet, calories, green beans, basil, salad, vegetable, side dish

Nutty Green Beans recipe – 172 calories

Ingredients:
1 lb fresh green beans, trimmed
4 tablespoons walnuts or pecans, toasted and coarsely chopped
1 teaspoon balsamic vinegar
3 tablespoons lite olive oil
1/4 teaspoon black pepper
lemon wedges (for garnish)

Preparation:
1. In a large non-stick skillet, bring an inch of water to a boil.
2. Add the green beans and cook, uncovered, for about 5 minutes (until the beans are still crisp).
3. Drain the green beans.
4. Place the beans on a serving platter and keep warm.
5. Add the olive oil, vinegar and pepper to the skillet.
6. When this mixture is sizzling, stir in the nuts.
7. Drizzle the sauce over the beans.
8. Garnish with lemon wedges and serve.

Servings: 4

Nutritional information for one serving:
Calories: 172
Calories from fat: 134
Total fat: 15g
Cholesterol: 0mg
Total carbs: 9.2g
Fiber: 4.4g
Protein: 3.2g
WW points: 4

Photo credit: Derf

Technorati tags: recipe, cooking, diet, calories, green beans, nuts, walnuts, pecans, side dish, vegetable

Oven-Roasted Green Beans recipe – 55 calories

Ingredients:
3/4 lb fresh green beans, boiled to crisp-tender
2 garlic cloves, peeled and thinly sliced
1 small onion, peeled and sliced into thin rings
2 teaspoons olive oil
1 tablespoon balsamic vinegar or red wine vinegar
salt (to taste)
freshly ground black pepper (to taste)

Preparation:
1. Spread the green beans in one layer across a large baking dish or baking sheet
2. Scatter the garlic and onions over the beans.
3. Drizzle with olive oil and vinegar; toss to coat evenly.
4. Bake at 450° F for about 10 minutes. Remove from the oven, toss the beans again, then return to the oven and continue baking for another 5 minutes.
5. Sprinkle with salt and freshly ground black pepper to taste. Serve.

Servings: 4

Nutritional information for one serving:
Calories: 55
Calories from fat: 21
Total fat: 2.4g
Cholesterol: 0mg
Total carbs: 8.3g
Protein: 1.8g

Photo credit: Deb’s Recipes

Technorati tags: recipe, cooking, diet, calories, green beans, roasted, side dish, vegetable

Black Bean Salsa recipe – 127 calories

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 garlic clove
1 small tomato, seeded & chopped
1/4 cup chopped green onion
1 small cucumber, peeled, seeded & chopped
2 tablespoons snipped cilantro
2 tablespoons lime juice
1 tablespoon finely shredded lime peel
1 tablespoon olive oil
1/4 teaspoon salt

Preparation:
1. In a bowl, combine all the ingredients and mix well.
2. Cover and chill until serving time.

Servings: 6

Nutritional information for one serving:
Calories: 127
Calories from fat: 24
Total fat: 2.7g
Cholesterol: 0mg
Total carbs: 20.1g
Protein: 6.9g

Photo credit: grrrynx

Technorati tags: recipe, cooking, diet, calories, black beans, salsa, appetizer, dip, vegetable, sauce, Mexican

Black Beans and Corn Salsa recipe – 36 calories

Ingredients:
1/2 cup canned black bean, drained and rinsed
1/2 cup frozen corn
1 (14 1/2 ounce) can diced tomatoes
1/2 red onion, finely diced
1 jalapeno pepper, finely diced
2-3 tablespoons cilantro, finely chopped
1/2 teaspoon cumin
2 tablespoons lime juice, about 1 lime

Preparation:
1. In a medium bowl, mix together the beans, corn, onion, tomatoes, jalapeno pepper, lime juice, cilantro and cumin.
2. Refrigerate for at least an hour and adjust seasonings to taste.
3. Serve with vegetable or chips.

Servings: 8

Nutritional information for one serving:
Calories: 36
Calories from fat: 2
Total fat: 0.2g
Cholesterol: 0mg
Total carbs: 7.8g
Protein: 1.8g

Photo credit: Rita

Technorati tags: recipe, cooking, diet, calories, salsa, Mexican, black beans, corn, salad, vegetable