Cheeseburger Chickpea Skillet
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 497
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 58
- Dietary Fiber
- 12
- Sugar
- 12
- Protein
- 24
- Cholesterol
- 54
- Sodium
- 901
- Total: 30 min
- Active: 20 min
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
- 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.