Chickpea Chard and Tomato Stew
From shamarie 16 years agoIngredients
- 2 teaspoons olive oil shopping list
- 1 cup chopped onion shopping list
- 3 garlic cloves, minced shopping list
- 1 pound ground chicken shopping list
- 1/4 cup no-salt-added tomato paste shopping list
- 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained shopping list
- 4 cups chopped swiss chard shopping list
- 2 cups chopped tomato shopping list
- 1 cup water shopping list
- 1 teaspoon chili powder shopping list
- 1 teaspoon of tumeric shopping list
- 1 teaspoon of chili pepper shopping list
- 1/2 teaspoon cumin shopping list
- 1/2 teaspoon kosher salt shopping list
- 3 (14-ounce) cans fat-free, less-sodium chicken broth shopping list
How to make it
- 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 (I used immersion blender).
- Add chickpeas, chard, and remaining ingredients (this is where I added the cilantro and parsley); 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.
- 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.
- This is also really good cooked down a bit if it's too soupy for you.
People Who Like This Dish 3
- elgab89 Toronto, CA
- alliberries Mansfield, MA
- greekgirrrl Long Island, NY
- shamarie Port Angeles, WA
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The Rating
Reviewed by 2 people-
Healthy and delicious!
elgab89 in Toronto loved it
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VERY good!
greekgirrrl in Long Island loved it
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