Chickpea, Chard, and Tomato Stew |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Cooking Light. May 2007. This would be good for OAMC. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
3 garlic cloves, minced |
1 lb ground chicken |
1/4 cup no-added-salt tomato paste |
2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans) |
4 cups chopped swiss chard |
2 cups chopped tomatoes |
1 cup water |
1 teaspoon chili powder |
1/2 teaspoon cumin |
1/2 teaspoon kosher salt |
3 (14 ounce) cans reduced-sodium fat-free chicken broth |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 1 minute.
2. Add chicken; sauté 4 minutes. Add tomato paste; cook 1 minute.
3. Partially mash chickpeas with a potato masher. Add chickpeas, chard, and remaining ingredients; bring to a boil.
4. Reduce heat, and simmer 15 minutes. Cool completely.
5. Place chickpea mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
6. Thaw chickpea mixture overnight in refrigerator.
7. Reheat chickpea mixture in microwave or
8. place mixture in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes.
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