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    You are in: Home / Recipes / Chickpea, Asparagus and Corn Saute' Recipe
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    Chickpea, Asparagus and Corn Saute'

    Chickpea, Asparagus and Corn Saute'. Photo by dojemi

    1/3 Photos of Chickpea, Asparagus and Corn Saute'

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    dojemi's Note:

    This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions.

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    Serves: 4



    Units: US | Metric


    1. 1
      Heat the oil in a large nonstick skillet over nedium-high heat.
    2. 2
      Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
    3. 3
      Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
    4. 4
      Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
    5. 5
      Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
    6. 6
      Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
    7. 7
      Serve right away or at room temperature.
    8. 8
    9. 9
      1) I add the onions right after the garlic and saute' for about 5 minutes.
    10. 10
      2) I parboil the asparagus for 3 minutes prior to adding.
    11. 11
      3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.

    Ratings & Reviews:

    • on March 09, 2008


      When I made this recipe, I added the onion to the garlic before adding the corn. I left the tomatoes out for my husband but added them for me. I also thought it was bland, but with salt and pepper added, it was great! I served over over brown rice (2 pts for 1/2 cup for all you WWs out there). I will definitely make this again! Oh, and it changed my husband's mind about aparagus...can't beat that!

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    • on August 06, 2007


      Why not just put my favorite bean in a pan with a bunch of my favorite vegetables? How could I not give this 5 stars? This was awesome, and very easy. I also added a can of quartered artichoke hearts. Had to leave out the basil for my BF but I added it to mine. I also added the onions with the garlic and the tomatoes at the end but did not parboil the asparagus because it was the thin kind. I served it room temperature as a salad with about a teaspoon of lemon juice and a tablespoon of cider vinegar. Omitted any sweetener. Thank you for this recipe, will be making this again.

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    • on March 22, 2006


      Such a beautiful dish! I did have to be careful with my asparagus, since my corn was starting to stick to the pan. I added a pinch of sugar but still thought it needed something more. Then, I added some homemade balsamic dressing (with honey) and it was perfect! Roxygirl

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    Nutritional Facts for Chickpea, Asparagus and Corn Saute'

    Serving Size: 1 (308 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.7
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 548.1 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 8.4 g
    Sugars 5.3 g
    Protein 9.1 g

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