Chickpea, Chard, and Tomato Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve this full-flavored stew with salad and crusty French bread or garlic toast for a light meal. For heat, add 1/4 teaspoon ground red pepper. 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 |
1/2 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. Add onion and garlic; sauté 1 minute. Add chicken; sauté 4 minutes. Add tomato paste; cook 1 minute. Partially mash chickpeas with a potato masher. Add chickpeas, chard, and remaining ingredients; bring to a boil. Reduce heat, and simmer 15 minutes. Cool completely. Place chickpea mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
2. Thaw chickpea mixture overnight in refrigerator. Reheat chickpea mixture in microwave or place mixture in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes.
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