Mediterranean Chickpea Stew with Toasted Noodles

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Mediterranean Chickpea Stew with Toasted Noodles

 

I made this yesterday, it was wonderful, a little spicy and the kids wanted

seconds.

 

1 tbsp. extra virgin olive oil

1/2 spanish onion, chopped

1 celery rib, diced

2 garlic cloves, finely minced

2 tbsps. chili powder

1 tbsp. unsweetened cocoa powder

2 tsps. ground coriander

1 tsp. ground fennel

1 large bay leaf

1 can, 28 oz. whole tomatoes

1/4 lb. angel hair pasta

1 can 15 oz. chickpeas, rinsed and drained

6 cups chopped fresh swiss chard leaves (about 1 1/2 bunches), or 1 package (10

oz.) frozen chopped spinach, defrosted and squeezed dry

 

Preheat oven to 350 degrees.

Over medium-high heat, heat the oil in a large pot that can be used stove-top

and in the oven. Saute the onion and celery until onion is translucent, about 3

minutes.

Stir in garlic.

Cook 1 minute.

Stir in chili powder, cocoa, coriander, fennel and bay leaf.

Add tomatoes with their liquid.

Add 4 cups water.

Bring to a boil, reduce heat and simmer until celery is tender, about 15

minutes.

Meanwhile, on a non-stick baking sheet, break up pasta into 2-inch pieces.

Spread evenly in pan.

Bake 4 to 5 minutes, just until golden brown, watching carefully to avoid

burning.

Mix toasted noodles, chickpeas and greens into the stew.

Cook until the pasta is tender, about 10 minutes.

Ladle into shallow, wide bowls, and serve.

Makes 8 servings.

Calories 143, Fat 3 g, Carbs 25 g, Protein 5 g, Fiber 4 g, Sodium 368 mg.

Points 2.

 

 

 

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