Recipe

Chickpea Chard And Tomato Stew Recipe


Chickpea Chard And Tomato Stew Recipe Shamarie / All my dishes
1 year, 3 months ago
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.
Prep:15m Cook:20m Servings:8

Shamarie

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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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Comments

greekgirrrl 1 year, 3 months ago said:
VERY good!

elgab89 1 year, 3 months ago said:
Healthy and delicious!


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