BRAISED KALE WITH CHICKPEAS AND QUINOA
Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 129
% Daily Value
Total Fat 2.7g
4%
Saturated Fat 0.5g
3%
Cholesterol 1mg
0%
Sodium 352mg
15%
Total Carbohydrate 21.8g
7%
Dietary Fiber 4.3g
17%
Protein 6g
12%
Vitamin A 19%
Vitamin C 48%
Calcium 6%
Iron 9%

braised kale with chickpeas and quinoa

This savory Mediterranean-inspired dish is made with kale, chickpeas and quinoa sautéed with Campbell’s® Healthy Request®  Condensed Tomato Soup and garnished with feta cheese.

  • Total time: 30 minutes
  • Servings: 30
Ingredient Weight Measure
olive oil wtf
weight_quantity
4 tsp.
onion , medium, chopped wtf
weight_quantity
7.75 oz.
2 ea.
garlic , whole cloves, peeled, minced wtf
weight_quantity
1. oz.
8 ea.
ginger root , peeled, grated wtf
weight_quantity
2 tbsp.
sun-dried tomatoes , soaked, drained, sliced wtf
weight_quantity
6. oz.
1.5 cup
Campbell's® Healthy Request® Condensed Tomato Soup wtf
weight_quantity
40. oz.
9.25 cup
Swanson® Vegetable Broth wtf
weight_quantity
30. oz.
3.625 cup
chickpeas (garbanzo beans) , canned, rinsed, drained wtf
weight_quantity
30. oz.
5.5 cup
kale , cleaned and stems removed wtf
weight_quantity
2. lb.
57 cup
quinoa wtf
weight_quantity
13. oz.
2 cup
kosher salt wtf
weight_quantity
1 pinch
black pepper wtf
weight_quantity
1 pinch
fresh parsley , chopped wtf
weight_quantity
0.25 cup
reduced fat feta cheese , crumbled wtf
weight_quantity
4. oz.
0.75 cup
1. Heat oil in a large rondeau over medium heat. Add onion, garlic, and ginger. Cook until soft, stirring constantly.

2. Mix in sun-dried tomatoes, Campbell's® Healthy Request® Condensed Tomato Soup and Swanson® Certified Organic Vegetable Broth.

3. Once mixture is bubbling, add chickpeas. Cook for 10 minutes.

4. Add kale to mixture, in bunches, while stirring continuously.

5. When kale shrinks down and softens, add quinoa. Cook for 2-5 minutes, until heated through. Mixture should be loose.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
 
6. Season with salt and pepper. Top with parsley and feta.

To Serve: Using a 4 oz. spoodle or a #8 scoop, portion 1/2 cup onto plate. Serve immediately.

This savory Mediterranean-inspired dish is made with kale, chickpeas and quinoa sautéed with Campbell’s® Healthy Request®  Condensed Tomato Soup and garnished with feta cheese.

  • Total time: 30 minutes
  • Servings: 30
Ingredient Weight Measure
olive oil 4 tsp.
onion , medium, chopped 7.750 oz. 2 ea.
garlic , whole cloves, peeled, minced 1.0 oz. 8 ea.
ginger root , peeled, grated 2 tbsp.
sun-dried tomatoes , soaked, drained, sliced 6.0 oz. 1.5 cup
Campbell's® Healthy Request® Condensed Tomato Soup 40.0 oz. 9.25 cup
Swanson® Vegetable Broth 30.0 oz. 3.625 cup
chickpeas (garbanzo beans) , canned, rinsed, drained 30.0 oz. 5.5 cup
kale , cleaned and stems removed 2.0 lb. 57 cup
quinoa 13.0 oz. 2 cup
kosher salt 1 pinch
black pepper 1 pinch
fresh parsley , chopped 0.25 cup
reduced fat feta cheese , crumbled 4.0 oz. 0.75 cup
1. Heat oil in a large rondeau over medium heat. Add onion, garlic, and ginger. Cook until soft, stirring constantly.

2. Mix in sun-dried tomatoes, Campbell's® Healthy Request® Condensed Tomato Soup and Swanson® Certified Organic Vegetable Broth.

3. Once mixture is bubbling, add chickpeas. Cook for 10 minutes.

4. Add kale to mixture, in bunches, while stirring continuously.

5. When kale shrinks down and softens, add quinoa. Cook for 2-5 minutes, until heated through. Mixture should be loose.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
 
6. Season with salt and pepper. Top with parsley and feta.

To Serve: Using a 4 oz. spoodle or a #8 scoop, portion 1/2 cup onto plate. Serve immediately.

Made with:

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