TOMATO BRAISED CHICKPEAS WITH BROWN RICE
Nutrition Facts
Serving Size
Amount Per Serving
Calories 533
% Daily Value
Total Fat 12g
18%
Saturated Fat 1.5g
8%
Cholesterol 0mg
0%
Sodium 281mg
12%
Total Carbohydrate 90.6g
30%
Dietary Fiber 13.4g
54%
Protein 15.4g
31%
Vitamin A 14%
Vitamin C 18%
Calcium 16%
Iron 19%

tomato braised chickpeas with brown rice

Chickpeas, onion, collard greens, paprika, cumin, garlic, and our Campbell's® No Salt Added Condensed Tomato soup are combined perfectly in this flavorful side dish.

  • Total time: 60 minutes
  • Servings: 16
Ingredient Weight Measure
olive oil 0.5 cup
onion , diced 17.000 oz. 4 cup
garlic , minced 2.000 oz. 0.25 cup
cumin 1.000 oz. 0.25 cup
paprika , smoked 1.000 oz. 0.25 cup
dried thyme , leaves 0.25 cup
black pepper 1 tbsp.
chickpeas (garbanzo beans) , canned, rinsed, drained 71.000 oz. 12 cup
collard greens 20.000 oz. 16 cup
apple cider vinegar 0.75 cup
water 2 cup
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce 1 can
cooked brown rice 16 cup
1. Heat rondeau over medium high heat.  Add oil and onions.  Cook for 5 minutes. Stir in garlic.  Cook stirring for another 3 minutes.  
 
2.  Add all spices. Mix well to combine.  
 
3.  Add chickpeas. Stir to combine until all chickpeas are coated.  Cook stirring for 5 minutes. 
 
4. Add collard greens. Stir to combine. Cook for 5 minutes or until greens start to wilt.  
 
5.  Add apple cider vinegar and water. Stir, and scrape the bottom of the pot.  

6.  Add Campbell’s® Condensed No Salt Added Tomato Soup. Stir until well combined. Bring to a boil. Reduce heat to a simmer. Continue to simmer for 20-25 minutes stirring occasionally.  

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.

 
To Serve: Using a #4 scoop, portion 1 cup rice into center of serving bowl.  With an 8 oz ladle, top with 1 cup chickpea mixture.  Serve immediately.

Chickpeas, onion, collard greens, paprika, cumin, garlic, and our Campbell's® No Salt Added Condensed Tomato soup are combined perfectly in this flavorful side dish.

  • Total time: 60 minutes
  • Servings: 16
Ingredient Weight Measure
olive oil 0.5 cup
onion , diced 17.000 oz. 4 cup
garlic , minced 2.000 oz. 0.25 cup
cumin 1.000 oz. 0.25 cup
paprika , smoked 1.000 oz. 0.25 cup
dried thyme , leaves 0.25 cup
black pepper 1 tbsp.
chickpeas (garbanzo beans) , canned, rinsed, drained 71.000 oz. 12 cup
collard greens 20.000 oz. 16 cup
apple cider vinegar 0.75 cup
water 2 cup
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce 1 can
cooked brown rice 16 cup
1. Heat rondeau over medium high heat.  Add oil and onions.  Cook for 5 minutes. Stir in garlic.  Cook stirring for another 3 minutes.  
 
2.  Add all spices. Mix well to combine.  
 
3.  Add chickpeas. Stir to combine until all chickpeas are coated.  Cook stirring for 5 minutes. 
 
4. Add collard greens. Stir to combine. Cook for 5 minutes or until greens start to wilt.  
 
5.  Add apple cider vinegar and water. Stir, and scrape the bottom of the pot.  

6.  Add Campbell’s® Condensed No Salt Added Tomato Soup. Stir until well combined. Bring to a boil. Reduce heat to a simmer. Continue to simmer for 20-25 minutes stirring occasionally.  

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.

 
To Serve: Using a #4 scoop, portion 1 cup rice into center of serving bowl.  With an 8 oz ladle, top with 1 cup chickpea mixture.  Serve immediately.

Made with:

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