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 |
1.0 oz. |
8 ea. |
|
ginger root , peeled, grated |
|
2 tbsp. |
|
sun-dried tomatoes , soaked, drained, sliced |
6.0 oz. |
1.5 cup |
|
Campbell's® Healthy Request® Condensed Tomato Soup |
40.0 oz. |
9.25 cup |
|
Swanson® Vegetable Broth |
30.0 oz. |
3.625 cup |
|
chickpeas (garbanzo beans) , canned, rinsed, drained |
30.0 oz. |
5.5 cup |
|
kale , cleaned and stems removed |
2.0 lb. |
57 cup |
|
quinoa |
13.0 oz. |
2 cup |
|
kosher salt |
|
1 pinch |
|
black pepper |
|
1 pinch |
|
fresh parsley , chopped |
|
0.25 cup |
|
reduced fat feta cheese , crumbled |
4.0 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 |
1.0 oz. |
8 ea. |
|
ginger root , peeled, grated |
|
2 tbsp. |
|
sun-dried tomatoes , soaked, drained, sliced |
6.0 oz. |
1.5 cup |
|
Campbell's® Healthy Request® Condensed Tomato Soup |
40.0 oz. |
9.25 cup |
280000004145
|
Swanson® Vegetable Broth |
30.0 oz. |
3.625 cup |
280000019879
|
chickpeas (garbanzo beans) , canned, rinsed, drained |
30.0 oz. |
5.5 cup |
|
kale , cleaned and stems removed |
2.0 lb. |
57 cup |
|
quinoa |
13.0 oz. |
2 cup |
|
kosher salt |
|
1 pinch |
|
black pepper |
|
1 pinch |
|
fresh parsley , chopped |
|
0.25 cup |
|
reduced fat feta cheese , crumbled |
4.0 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.
