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 4 tsp.
onion , medium, chopped 7.750 oz. 2 ea.
garlic , whole cloves, peeled, minced 1.000 oz. 8 ea.
ginger root , peeled, grated 2 tbsp.
sun-dried tomatoes , soaked, drained, sliced 6.000 oz. 1.5 cup
Campbell's® Healthy Request® Condensed Tomato Soup 40.000 oz. 9.25 cup
Swanson® Vegetable Broth 30.000 oz. 3.625 cup
chickpeas (garbanzo beans) , canned, rinsed, drained 30.000 oz. 5.5 cup
kale , cleaned and stems removed 2.000 lb. 57 cup
quinoa 13.000 oz. 2 cup
kosher salt 1 pinch
black pepper 1 pinch
fresh parsley , chopped 0.25 cup
reduced fat feta cheese , crumbled 4.000 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 1.000 oz. 8 ea.
ginger root , peeled, grated 2 tbsp.
sun-dried tomatoes , soaked, drained, sliced 6.000 oz. 1.5 cup
Campbell's® Healthy Request® Condensed Tomato Soup 40.000 oz. 9.25 cup
Swanson® Vegetable Broth 30.000 oz. 3.625 cup
chickpeas (garbanzo beans) , canned, rinsed, drained 30.000 oz. 5.5 cup
kale , cleaned and stems removed 2.000 lb. 57 cup
quinoa 13.000 oz. 2 cup
kosher salt 1 pinch
black pepper 1 pinch
fresh parsley , chopped 0.25 cup
reduced fat feta cheese , crumbled 4.000 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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