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Home Spanish Slow-cook Slow Cook Chicken Spaghetti Casserole

Chickpea Chard and Tomato Stew Recipe

Ingredients

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.

Reviews & Comments 2

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    " It was excellent "
    elgab89 ate it and said...
    Healthy and delicious!
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    VERY good!
    Was this review helpful? Yes Flag

The Cook

shamarie Port Angeles, WA

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