Chickpea, Chard, and Tomato Stew

Cooking Light. May 2007. This would be good for OAMC.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  teaspoons olive oil
• 1  cup  chopped onion
• 3  garlic cloves, minced
• 1  lb ground chicken
• 1⁄4 cup no-added-salt tomato paste
• 2 (15 1/2ounce) cans chickpeas, rinsed and drained (garbanzo beans)
• 4  cups  chopped swiss chard
• 2  cups chopped tomatoes
• 1  cup water
• 1  teaspoon chili powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon kosher salt
• 3 (14 ounce) cans  reduced-sodium fat-free chicken broth

Directions

1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 1 minute.
2. Add chicken; sauté 4 minutes. Add tomato paste; cook 1 minute.
3. Partially mash chickpeas with a potato masher. Add chickpeas, chard, and remaining ingredients; bring to a boil.
4. Reduce heat, and simmer 15 minutes. Cool completely.
5. Place chickpea mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
6. Thaw chickpea mixture overnight in refrigerator.
7. Reheat chickpea mixture in microwave or
8. place mixture in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes.