Escarole and Chickpea Stew Recipe

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Ingredients:

Serving

3 garlic cloves, pushed through a press
2 tbsp olive oil
1 medium tomato, diced
1/2 tsp crushed red pepper flakes
2 cups chicken or 2 cups vegetable broth
1 head escarole, trimmed and coarsely chopped (about 8 cups)
1 cup canned chick-peas, rinsed and drained
1/2 cup fontina or 1/2 cup provolone cheese, diced

Directions:

Add garlic to oil in large saucepan. Heat over medium heat just until garlic sizzles and begins to color, about 4 minutes. Add tomato and pepper. Cook 4 minutes until oil is orange colored and tomato has begun to soften.
Add broth, escarole and chickpeas. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir in cheese, allow to melt and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	509.04 Kcal (2131 kJ)
Calories from fat	324.23 Kcal
		% Daily Value*
Total Fat	36.03g	55%
Cholesterol	130.57mg	44%
Sodium	2263.22mg	94%
Potassium	847.58mg	18%
Total Carbs	18.52g	6%
Sugars	3.06g	12%
Dietary Fiber	3.32g	13%
Protein	34.54g	69%
Vitamin C	19.6mg	33%
Iron	130.8mg	726%
Calcium	195.5mg	20%

Amount Per 100 g
Calories	69.7 Kcal (292 kJ)
Calories from fat	44.39 Kcal
		% Daily Value*
Total Fat	4.93g	55%
Cholesterol	17.88mg	44%
Sodium	309.89mg	94%
Potassium	116.05mg	18%
Total Carbs	2.54g	6%
Sugars	0.42g	12%
Dietary Fiber	0.45g	13%
Protein	4.73g	69%
Vitamin C	2.7mg	33%
Iron	17.9mg	726%
Calcium	26.8mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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