4 Serves
93 Mins
11 g
27 g
8 g
Prepare the ingredients by peeling and dicing the onion, mincing the garlic, and chopping the kale into bite-sized pieces.
Ingredients, vitamins, and health benefits
Onion
Garlic Cloves
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
265 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
195 µg / 400 µgCalcium
210 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
652 mg / 4,700 mgSodium
1313 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
10 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the diced onions and minced garlic to the pot, sautéing until the onions are translucent and fragrant.
Stir in the chickpeas and vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the stew to allow the flavors to meld.
Stir in the chopped kale and cook until wilted, then season the stew with salt and black pepper to taste.
Ladle the hot stew into bowls and serve immediately.
Kale
Olive Oil
Chickpeas
Vegetable Broth
Salt
Black Pepper
Vitamin A
188 µg / 900 µgVitamin C
68 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
265 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
195 µg / 400 µgCalcium
210 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
652 mg / 4,700 mgSodium
Fiber
10 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g