Naturally Ella · by Erin Alderson★ 5.0
Kale and Chickpea Stew
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 41%
CARBS 76G66% OF CAL
20G FIBER1G ADDED17G INTRINSIC39G OTHER18G TOTAL SUGAR
FAT 20G39% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, warming stew of chickpeas, kale, tomatoes, and herbs in vegetable broth. Simple pantry ingredients create a satisfying vegetarian meal.
mainamericansoupbeans🫕 dutch oven🍲 stockpotgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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)
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 41%
CARBS 76G66% OF CAL
20G FIBER1G ADDED17G INTRINSIC39G OTHER18G TOTAL SUGAR
FAT 20G39% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1772mg
- Total sugar
- 18g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1009mg
- Calcium
- 634mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1772MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.