Chicken Stew with Chickpeas and Plum Tomatoes
Chicken Stew with Chickpeas and Plum Tomatoes
Prep time:
Cook time:
Total time:
Serves: 6
Per serving: Calories 346 (From Fat 82); Fat 9g (Saturated 2g); Cholesterol 38mg; Sodium 721mg; Carbohydrate 47g (Dietary Fiber 6g); Protein 22g.
Ingredients
- 2 TABLESPOONS OLIVE OIL
- 4 CHICKEN THIGHS
- 1 SMALL ONION, CHOPPED
- 1 CELERY STALK, CHOPPED
- ½ TEASPOON CINNAMON
- ¼ TEASPOON GINGER
- 1 TEASPOON TURMERIC
- 1 TEASPOON BLACK PEPPER
- ½ TEASPOON SALT
- 1 (14.5OZ) CAN CHICKPEAS, DRAINED
- 1 LARGE CAN (28OZ) PLUM TOMATOES
- 4 CUPS LOW-SODIUM CHICKEN STOCK
- ¼ CUP RED LENTILS
- ½ CUP LONG GRAIN RICE
- ¼ CUP LEMON JUICE
- ½ CUP CILANTRO, CHOPPED
Instructions
- IN A LARGE STOCK POT, HEAT THE OLIVE OIL OVER MEDIUM HIGH HEAT. ADD THE CHICKEN THIGHS AND COOK FOR 3 MINUTES ON EACH SIDE. ADD THE ONION, CELERY, SPICES, AND CHICKPEAS AND COOK FOR 3 MINUTES TO HEAT SPICES.
- POUR IN THE TOMATOES AND CHICKEN STOCK AND THEN ADD IN THE LENTILS AND RICE. BRING THE MIXTURE TO A BOIL OVER MEDIUM HIGH HEAT, COVER AND REDUCE THE HEAT TO LOW AND SIMMER FOR 1 HOUR AND 15 MINUTES.
- STIR IN THE LEMON JUICE AND DIVIDE STEW INTO 6 BOWLS. GARNISH EACH BOWL WITH 2 TABLESPOONS OF CHOPPED CILANTRO AND SERVE.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
Follow Us on Social:
Whole Grain Rotini with Pomodoro Sauce
Whole Grain Rotini with Pomodoro Sauce
Serves: 6
This delicious dish is wholesome and satisfying, thanks to a generous helping of protein, low-glycemic carbs and fiber.
Ingredients
- 1 PACKAGE (13.25 OZ) WHOLE GRAIN ROTINI, UNCOOKED
- 1 TBSP EXTRA VIRGIN OLIVE OIL
- ¼ ONION, DICED FINELY
- 3 CLOVES GARLIC, MINCED
- 1 – 28 OZ CAN DICED TOMATOES
- ¼ TSP SMOKED PAPRIKA
- ½ C FRESH BASIL LEAVES, CHOPPED (OR 1 TSP DRIED)
- 3 OZ PLANT-BASED PARMESAN CHEESE, GRATED
- OPTIONAL: FRESHLY GROUND BLACK PEPPER OR SEA SALT
Instructions
- BRING A LARGE POT OF WATER TO BOIL. ADD ROTINI AND COOK FOR ABOUT 10 MINUTES, UNTIL AL DENTE. DRAIN.
- WHILE PASTA IS COOKING, HEAT 1 TBSP EXTRA VIRGIN OLIVE OIL IN A LARGE SKILLET OR SAUTÉ PAN.
- ADD ONION AND GARLIC AND SAUTÉ FOR ABOUT 8 MINUTES, UNTIL SOFT.
- WHILE ONIONS ARE COOKING, PLACE CANNED TOMATOES (WITH LIQUID) IN A BLENDER AND PULSE FOR 2-3 SECONDS ONLY, TO PROVIDE FOR A SMOOTH, YET LUMPY MIXTURE.
- ADD TOMATOES AND SMOKED PAPRIKA TO THE ONION MIXTURE, AND HEAT UNTIL BUBBLY. ADJUST SEASONINGS AS DESIRED.
- TO SERVE: PLACE DRAINED, HOT PASTA ON A LARGE SERVING PLATTER (OR INDIVIDUAL DINNER PLATES); TOP WITH POMODORO SAUCE, FRESH BASIL LEAVES, AND SLIVERED PARMESAN OR ASIAGO CHEESE.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
Follow Us on Social:
French Wild Rice Vegetable Soup
French Wild Rice Vegetable Soup
Serves: 6
This hearty soup is the perfect accompaniment for a sandwich or salad any time of the year. Packed with the health benefits of tomatoes, it will be sure to keep your spirit up all winter long.
Ingredients
- 5 CUPS WATER
- 1 14.5 OZ CAN DICED TOMATOES
- 1 CUBE VEGETABLE BUILLION
- 2 CLOVES GARLIC, MINCED
- ½ CUP UNCOOKED WILD RICE
- 1 MEDIUM CARROT, SLICED
- 1 SMALL ZUCCHINI, SLICED
- 1 CUP SLICED LEEKS
- 1 TSP HERBES DE PROVENCE (SEASONING BLEND)
- DASH BLACK PEPPER
Instructions
- PLACE ALL INGREDIENTS IN A LARGE POT.
- COVER WITH A TIGHT LID AND BRING TO A BOIL.
- REDUCE HEAT TO A SIMMER AND COOK FOR ABOUT 1 HOUR, UNTIL WILD RICE AND VEGETABLES ARE TENDER.
- MAY NEED TO ADD ADDITIONAL WATER TO REPLACE WATER LOST IN EVAPORATION. SHOULD MAKE A THICK, HEARTY SOUP.
We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!
Follow Us on Social:
Recent Comments