By Stacey Garcia
God bless Jonathan and Melina Aluzas and their amazing produce that comes out of their garden.? I have been very lucky to have been given lots of fresh veggies from their farm.? Each and every time I try to come up with a new recipe to make with what’s been given to me.? Yesterday Jon brought me swiss chard and thyme.. Here’s what I found to make for dinner tonight.? Thank you fitnessmagazine.com!? The following recipe is vegan, gluten-free, high in fiber as well as protein and very low in fat.? Enjoy!!
Chickpea-Chard Stew
Prep Time: 10 minutes
Cook Time: 16 minutes
Makes 4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 cup sliced shallots
- 1 fresh thyme sprig
- 1/4 teaspoon plus pinch salt
- 1 bunch chard, stems removed, chopped
- 2 cups diced plum tomatoes
- 1 15 ounce can chickpeas, drained
- 3/4 cup low-sodium vegetable stock
- Pinch dried cayenne pepper
- 1/2 teaspoon fresh lemon juice
- Freshly ground black pepper to taste
Directions
1. Warm the olive oil in a large pot over medium heat. Add the shallots, thyme and 1/4 teaspoon salt; cover and cook, stirring a few times, until shallots are translucent, about 6 minutes.
2. Mix in the chard, tomatoes, chickpeas, vegetable stock, and cayenne; cover and simmer 10 minutes.
3. Remove thyme and season stew with the lemon juice. Add the pinch of salt and the black pepper to taste.
Nutrition Facts
Nutrition facts per serving:
- Calories: 237
- Protein: 7 gm
- Carbohydrate: 35 gm
- Fat, total: 8 gm
- Saturated fat: 1 gm
- Dietary Fiber, total: 6 gm
Percent Daily Values are based on a 2,000 calorie diet