Chickpea Chard And Tomato Stew |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Adapted from Cooking Light. I had to spice it because it was bland. I added tumeric and red chile pepper, fresh cilantro and parsley. I also used Rainbow Chard for color. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
3 garlic cloves, minced |
1 pound ground chicken |
1/4 cup no-salt-added tomato paste |
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained |
4 cups chopped swiss chard |
2 cups chopped tomato |
1 cup water |
1 teaspoon chili powder |
1 teaspoon of tumeric |
1 teaspoon of chili pepper |
1/2 teaspoon cumin |
1/2 teaspoon kosher salt |
3 (14-ounce) cans fat-free, less-sodium chicken broth |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; sauté 1 minute.
3. Add chicken; sauté 4 minutes.
4. Add tomato paste; cook 1 minute.
5. Partially mash chickpeas with a potato masher (I used immersion blender).
6. Add chickpeas, chard, and remaining ingredients (this is where I added the cilantro and parsley); bring to a boil.
7. Reduce heat, and simmer 15 minutes.
8. Cool completely.
9. Place chickpea mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
10. Thaw chickpea mixture overnight in refrigerator.
11. Reheat chickpea mixture in microwave or place mixture in a large saucepan; bring to a boil.
12. Reduce heat; simmer 5 minutes.
13. This is also really good cooked down a bit if it's too soupy for you.
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