Chickpea and Tomato Stew
Ingredients
-
1
cup
chopped yellow or sweet onion
-
2
cloves
garlic
-
½-1
teaspoon
salt
-
½
cup
chopped carrots
-
½
cup
chopped celery
-
2
cans
chickpeas, rinsed and drained (15 ounces each)
-
1
teaspoon
dried thyme
-
1
teaspoon
smoked paprika
-
½-1
teaspoon
crushed red pepper (optional)
-
2
tablespoons
brown rice flour (or regular flour if not gluten-free)
-
1
can
diced tomatoes, fire roasted (14.5 ounces)
-
4
cups
veggie broth
-
1
bunch
chard, chopped
-
optional
plain yogurt, to top
Instructions
- Sauté onion, garlic, and salt in oil or broth over medium heat until the onion is soft.
- Add carrots, celery, chickpeas, thyme, smoked paprika, and red pepper; sauté until just browning.
- Mix in the flour until coated.
- Stir in the diced tomatoes and broth; bring to a simmer and cook for about 10 minutes.
- Add in chard and mix until wilted.
- Serve topped with plain yogurt if desired.
Nutrition Facts (estimated)
Servings
4
Calories
85
Total fat
1g
Total carbohydrates
17g
Total protein
2g
Sodium
503mg
Cholesterol
1mg
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