Chickpea, Kale & Chicken Stew

Makes 8 servings

Ingredients:

___ ONION, RAW
1 large

___ GREEN PEPPER, SWEET, RAW (BELL)
1 medium

___ GARLIC, RAW
2 cloves

___ OLIVE OIL, EXTRA VIRGIN
1 tbsp

___ KALE, RAW
3/4 lbs

___ CHICKEN BREAST, BONELESS, RAW
2 lbs

___ TOMATO, CANNED, FS chopped
28 oz

___ CHICKPEAS, CANNED (GARBANZO)
2 cups

___ BROTH, CHICKEN, CONDENSED canned, commercial
14.5 oz

___ TOMATO PASTE, CANNED, NO SALT canned
1 can

___ CHILI POWDER
1 tbsp

___ SUGAR, GRANULATED
1/2 tsp

___ CUMIN, GROUND
1/2 tsp

___ OREGANO, GROUND
1/2 tsp

___ RED PEPPER, CRUSHED, DEHYDRATED
4 grams

___ THYME, DRIED
1/2 tsp

Chop onion, pepper, and garlic. Cut chicken into 1-inch pieces. Saute first 3 ingredients (mince the garlic) in oil in a Dutch oven until tender. Stir in kale and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 30 minutes.

Each serving contains:
calories: 307
protein: 36 g
carbs: 30 g
fat: 6 g
sat. fat: <1 g

38% carbs, 46% protein, 16% fat