Name: Cheeseburger Chickpea Skillet
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small yellow onion, diced; 5 ounces Tuscan kale, stemmed and finely chopped (about 2 cups); Two 15-ounce cans chickpeas, rinsed and drained; One 14-ounce can crushed tomatoes; 1 tablespoon cornstarch; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup ketchup; 2 tablespoons spicy brown mustard; 1 tablespoon tomato paste; 1 1/2 cups vegetable stock; 3 cups broad egg noodles (4 ounces); 2 cups grated Cheddar (8 ounces)

Directions

Watch how to make this recipe.

In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.

Cheeseburger Chickpea Skillet

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