Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
21
High
Nutrition per serving
Calories406.2 kcal (20%)
Total Fat16.1 g (23%)
Carbs53.6 g (21%)
Sugars11.3 g (13%)
Protein16.9 g (34%)
Sodium1147.5 mg (57%)
Fiber11.9 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
⅓ cupextra-virgin olive oil
onion
large, chopped fine
2celery ribs
chopped fine
5garlic cloves
minced
1 Tbspfresh ginger
grated
2 tspground coriander
2 tspsmoked paprika
1 tspground cumin
½ tspground cinnamon
⅛ tspred pepper flakes
¾ cupfresh cilantro
minced
½ cupfresh parsley
minced
4 cupschicken broth
4 cupswater
15 ouncecan chickpeas
rinsed
1 cupbrown lentils
picked over and rinsed
28 ouncecan crushed tomatoes
½ cuporzo
4 ouncesSwiss chard
stemmed and cut into 1/2-inch pieces
2 Tbsplemon juice
lemon wedges
salt
pepper
Harissa
optional
Instructions
Step 1
Heat oil in lg Dutch oven over med-high heat and add onion and celery, and cook, stirring frequently, until starting to brown, 7-8 min. Reduce heat to med and add garlic and ginger. Cook until fragrant, about 1min. Stir in coriander, cumin, cinnamon, paprika, and red pepper flakes and cook 1 min. Add ½ cup cilantro and ¼ cup parsley and cook 1 min.
Step 2
Stir in broth, water, chickpeas, and lentils. Increase heat and bring to simmer. Reduce heat to med-low, partially cover, and gently simmer until lentils are tender, about 20 min.
Step 3
Stir in tomatoes and pasta and simmer, partially covered, for 7 min, stirring occasionally. Stir in chardand continue simmering until pasta is tender, about 5 min. Off heat, stir in lemon juice, remaining cilantro, and remaining parsley. Season to taste and serve with lemon wedges and harissa.
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