March 6, 2017

Kale and Chickpea Stew

PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
 30 mins
 
Perfect for a cold winter night, this chickpea stew is simple to make with a few key pantry ingredients. Make it vegan by leaving out the parmesan!
SERVINGS2 servings 
CALORIES588 kcal
INGREDIENTS
  • 1 tablespoon olive oil
  • 1 shallot minced
  • 2 cloves garlic minced
  • 1 can chickpeas drained and rinsed (16 oz)
  • 2 teaspoons fresh thyme
  • 1 can Muir Glen Organic Diced Tomatoes 14.5 oz
  • 2 cups low-sodium vegetable broth
  • 1/2 cup shredded vegetarian parmesan
  • 2 cups chopped kale about 4 ounces
  • Parsley for topping
  • Salt to taste
  • Pepper to taste

  • INSTRUCTIONS
  1. In a large pot or dutch oven, heat olive oil over medium heat. Add shallots and let cook until tender and fragrant. Add garlic, thyme, and salt and pepper to taste.
  2. Next, pour in chick peas and let cook one to two minutes.Then add diced tomatoes, vegetable broth, and parmesan. Bring to a boil then add in chopped kale. Stir, reduce heat, and let cook until the kale is wilted, about 5 minutes. Serve with a sprinkle of parsley and parmesan.
RECIPE NOTES
Tips & Tricks: You can easily use dried herbs instead of fresh. Reduce the amount to 1 teaspoon of dried thyme.

Use a microplane zester to shred the parmesan so it melts and incorporates into the broth.