Cheesy Chick Peas (Garbanzos) and Vegetables

A seasoned medley of mushrooms, onions and carrots is cooked with garbanzo beans and topped with cheese. It's a one-skillet meal! MORE+ LESS-

By Betty Crocker Kitchens

October 9, 2006

Ingredients

tablespoons olive or vegetable oil

cups sliced fresh mushrooms (6 ounces)

medium green onions, thinly sliced (2 tablespoons)

medium carrots, shredded (1 1/3 cups)

garlic cloves, finely chopped

tablespoons lemon juice

teaspoons prepared horseradish

teaspoons yellow mustard

1/2

teaspoon salt

1/2

teaspoon pepper

cans (15 oz each) Progresso™ chick peas (garbanzo beans), drained

cup shredded mozzarella or Monterey Jack cheese (4 ounces)

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1

Heat oil in 10-inch skillet over medium-high heat.
2

Cook mushroooms, onions, carrots and garlic in oil, stirring frequently, until carrots are crisp-tender.
3

Stir in remaining ingredients except cheese. Cook uncovered about 10 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese. Cover and let stand until cheese is melted.

Sliced fresh mushrooms are available in the produce section of many grocery stores. If you purchase whole mushrooms, an easy way to slice them is to use a hard-cooked egg slicer available at most grocery and retail stores.