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 |
17.0 oz. |
4 cup |
|
garlic , minced |
2.0 oz. |
0.25 cup |
|
cumin |
1.0 oz. |
0.25 cup |
|
paprika , smoked |
1.0 oz. |
0.25 cup |
|
dried thyme , leaves |
|
0.25 cup |
|
black pepper |
|
1 tbsp. |
|
chickpeas (garbanzo beans) , canned, rinsed, drained |
71.0 oz. |
12 cup |
|
collard greens |
20.0 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 |
17.0 oz. |
4 cup |
|
garlic , minced |
2.0 oz. |
0.25 cup |
|
cumin |
1.0 oz. |
0.25 cup |
|
paprika , smoked |
1.0 oz. |
0.25 cup |
|
dried thyme , leaves |
|
0.25 cup |
|
black pepper |
|
1 tbsp. |
|
chickpeas (garbanzo beans) , canned, rinsed, drained |
71.0 oz. |
12 cup |
|
collard greens |
20.0 oz. |
16 cup |
|
apple cider vinegar |
|
0.75 cup |
|
water |
|
2 cup |
|
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce |
|
1 can |
280000028665
|
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.
