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12Ingredients
30Minutes
430Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. olive oil
- 1 shallot (minced)
- 2 cloves garlic (minced)
- 1 can chickpeas (drained and rinsed, 16 oz)
- 2 tsp. fresh thyme
- 1 can diced tomatoes (Muir Glen Organic, 14.5 oz)
- 2 cups low sodium vegetable broth
- 1/2 cup vegetarian Parmesan (shredded)
- 2 cups kale (chopped, about 4 ounces)
- parsley (for topping)
- salt (to taste)
- pepper (to taste)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium1220mg51% |
Potassium1160mg33% |
Protein16g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate75g25% |
Dietary Fiber13g52% |
Sugars5g |
Vitamin A150% |
Vitamin C130% |
Calcium20% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(11)
Nora Abbou 3 years ago
Delicious! Tweaked a bit (Chile peppers, tomato paste, celery), though I imagine it would still be wonderful had a I not.
Kimberly R 4 years ago
Made it without the cheese and added peas and corn. Delicious and easy to make.
Deborah Edwards 5 years ago
Delicious! I’ve made it twice. Family loves it. Next time I’m thinking of adding some vegetarian sausage to add a little something extra.
Rae 5 years ago
i loved this! my 3 year old who doesn't like anything besides chicken nuggets, fries and mac n cheese loved it as well!
Erin Miller 6 years ago
Love love love. I used Follow Your Heart vegan parmesan. Next time I'll be making a double batch!