Try this Kale and chickpea stew recipe, or contribute your own.
Suggest a better descriptionIn 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.
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.
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Serving Size: 1 (514g) | ||
Recipe Makes: 1 | ||
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Calories: 221 | ||
Calories from Fat: 129 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 28.8mg | 9 % | |
Sodium 1778.5mg | 61 % | |
Potassium 42.9mg | 1 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.5g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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