Directions:
- Heat oil in a large Dutch oven over medium-high heat.
- Add onion and garlic; sauté 1 minute.
- Add chicken; sauté 4 minutes.
- Add tomato paste; cook 1 minute.
- Partially mash chickpeas with a potato masher (I used immersion blender).
- Add chickpeas, chard, and remaining ingredients (this is where I added the cilantro and parsley); bring to a boil.
- Reduce heat, and simmer 15 minutes.
- Cool completely.
- Place chickpea mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
- Thaw chickpea mixture overnight in refrigerator.
- Reheat chickpea mixture in microwave or place mixture in a large saucepan; bring to a boil.
- Reduce heat; simmer 5 minutes.
- This is also really good cooked down a bit if it's too soupy for you.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.1 Kcal (641 kJ) | ||
| Calories from fat | 56.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 10% | |
|---|---|---|---|
| Cholesterol | 48.75mg | 16% | |
| Sodium | 304.89mg | 13% | |
| Potassium | 679.67mg | 14% | |
| Total Carbs | 10.83g | 4% | |
| Sugars | 4.35g | 17% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 13.74g | 27% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 1.9mg | 11% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 76.91 Kcal (322 kJ) | ||
| Calories from fat | 28.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 10% | |
|---|---|---|---|
| Cholesterol | 24.49mg | 16% | |
| Sodium | 153.17mg | 13% | |
| Potassium | 341.45mg | 14% | |
| Total Carbs | 5.44g | 4% | |
| Sugars | 2.19g | 17% | |
| Dietary Fiber | 1.25g | 10% | |
| Protein | 6.9g | 27% | |
| Vitamin C | 7.9mg | 26% | |
| Iron | 1mg | 11% | |
| Calcium | 21.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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