Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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2 cloves garlic, chopped
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4 cups vegetable broth
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1 small head cabbage, chopped
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1 (14.5 ounce) can chopped stewed tomatoes
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3 carrots, peeled and cut into coins
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2 teaspoons paprika
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1 bunch kale, chopped
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1 (15 ounce) can chickpeas (Optional)
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salt and ground black pepper to taste
Directions
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Heat olive oil in a large pot over medium heat. Sauté onion and garlic in hot oil until onion is translucent, about 5 minutes. Add broth, cabbage, tomatoes, carrots, and paprika. Cook until cabbage softens, 10 to 15 minutes.
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Add kale, cover to trap steam, and cook until soft, 7 to 10 minutes. Pour in chickpeas and cook until heated through, 1 to 2 minutes. Season with salt and pepper; serve hot.
Cook’s Note
I change up the spices every time; a tiny bit of cayenne pepper adds a nice punch, too.
Nutrition Facts (per serving)
124 | Calories |
3g | Fat |
23g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 124 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 0g | 2% |
Sodium 421mg | 18% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 6g | 20% |
Total Sugars 7g | |
Protein 5g | 10% |
Vitamin C 87mg | 96% |
Calcium 131mg | 10% |
Iron 2mg | 13% |
Potassium 552mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.