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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
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Nutrition Notes
Are Chickpeas Good for You?
Chickpeasare a type of legume and, like all legumes, are loaded with nutrition. They’re a good source of plant-based protein and provide fiber, folate, iron and a little potassium. Chickpeas are also a low-fat food with virtually no saturated fat or cholesterol.
Is Vodka Sauce Healthy?
There are a ton of different recipes forvodka sauce, but essentially, it’s made with some form of tomatoes (whole, crushed, sauce), cream and vodka. Some recipes call for a little butter, others use olive oil, and some use both.Tomatoesare an excellent source of vitamin C and a good source of vitamin K and potassium. They’re also loaded with various antioxidants that support heart, skin and eye health. The cream in vodka sauce cuts some of the acidity of the tomatoes, offering a richer sauce, and a little bit goes a long way.
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Ingredients
1tablespoonextra-virgin olive oil
3/4cupchopped sweet onion
1tablespoonminced garlic
2 (15-ounce) cansno-salt-added chickpeas, rinsed(about3cups)
1/2cupno-salt-added tomato sauce
1/2teaspoonground pepper
1/2teaspoondried oregano
1/4teaspooncrushed red pepper
1/4teaspoonsalt
1 1/2cupsvodka pasta sauce
1/2cuphalf-and-half
1/2cupshaved Parmesan cheese
4ouncescrusty whole-wheat baguette, cut crosswise into 4 equal pieces, halved lengthwise and toasted
DirectionsHeat oil in a Dutch oven over medium heat until shimmering. Add onion; cook, stirring occasionally, until softened and just starting to brown around edges, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 45 seconds.Stir in chickpeas, tomato sauce, pepper, oregano, crushed red pepper and salt; cook, stirring often, until the chickpeas are warmed through, about 2 minutes. Add vodka sauce; cook, stirring occasionally, until steaming, about 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe HauserAdd half-and-half; bring to a simmer over medium heat. Stir in kale; cook, stirring constantly, until wilted and bright green, about 1 minute.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe HauserDivide among 4 shallow bowls; top each with 2 tablespoons Parmesan. Serve each with 2 toasted baguette pieces.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe HauserNutrition InformationServing Size: 1¼ cups chickpea mixture & 2 bread piecesCalories 468, Fat 16g, Saturated Fat 5g, Cholesterol 24mg, Carbohydrates 57g, Total Sugars 10g, Added Sugars 0g, Protein 22g, Fiber 12g, Sodium 688mg, Potassium 1,033mgFrequently Asked QuestionsThis recipe just cooks on the stovetop, so a large stockpot would work.This dish has so much flavor that we suggesta simple salad. It won’t compete and is a refreshing interlude. Of course, we can’t stress enough the importance of having a lot of good bread on hand, as you won’t want any of the delicious sauce to go to waste.EatingWell.com, April 2024
Directions
Heat oil in a Dutch oven over medium heat until shimmering. Add onion; cook, stirring occasionally, until softened and just starting to brown around edges, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 45 seconds.Stir in chickpeas, tomato sauce, pepper, oregano, crushed red pepper and salt; cook, stirring often, until the chickpeas are warmed through, about 2 minutes. Add vodka sauce; cook, stirring occasionally, until steaming, about 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe HauserAdd half-and-half; bring to a simmer over medium heat. Stir in kale; cook, stirring constantly, until wilted and bright green, about 1 minute.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe HauserDivide among 4 shallow bowls; top each with 2 tablespoons Parmesan. Serve each with 2 toasted baguette pieces.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe HauserNutrition InformationServing Size: 1¼ cups chickpea mixture & 2 bread piecesCalories 468, Fat 16g, Saturated Fat 5g, Cholesterol 24mg, Carbohydrates 57g, Total Sugars 10g, Added Sugars 0g, Protein 22g, Fiber 12g, Sodium 688mg, Potassium 1,033mgFrequently Asked QuestionsThis recipe just cooks on the stovetop, so a large stockpot would work.This dish has so much flavor that we suggesta simple salad. It won’t compete and is a refreshing interlude. Of course, we can’t stress enough the importance of having a lot of good bread on hand, as you won’t want any of the delicious sauce to go to waste.
Heat oil in a Dutch oven over medium heat until shimmering. Add onion; cook, stirring occasionally, until softened and just starting to brown around edges, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 45 seconds.
Stir in chickpeas, tomato sauce, pepper, oregano, crushed red pepper and salt; cook, stirring often, until the chickpeas are warmed through, about 2 minutes. Add vodka sauce; cook, stirring occasionally, until steaming, about 2 minutes.
Add half-and-half; bring to a simmer over medium heat. Stir in kale; cook, stirring constantly, until wilted and bright green, about 1 minute.
Divide among 4 shallow bowls; top each with 2 tablespoons Parmesan. Serve each with 2 toasted baguette pieces.
Nutrition InformationServing Size: 1¼ cups chickpea mixture & 2 bread piecesCalories 468, Fat 16g, Saturated Fat 5g, Cholesterol 24mg, Carbohydrates 57g, Total Sugars 10g, Added Sugars 0g, Protein 22g, Fiber 12g, Sodium 688mg, Potassium 1,033mg
Nutrition Information
Serving Size: 1¼ cups chickpea mixture & 2 bread piecesCalories 468, Fat 16g, Saturated Fat 5g, Cholesterol 24mg, Carbohydrates 57g, Total Sugars 10g, Added Sugars 0g, Protein 22g, Fiber 12g, Sodium 688mg, Potassium 1,033mg
Serving Size: 1¼ cups chickpea mixture & 2 bread pieces
Calories 468, Fat 16g, Saturated Fat 5g, Cholesterol 24mg, Carbohydrates 57g, Total Sugars 10g, Added Sugars 0g, Protein 22g, Fiber 12g, Sodium 688mg, Potassium 1,033mg
Frequently Asked QuestionsThis recipe just cooks on the stovetop, so a large stockpot would work.This dish has so much flavor that we suggesta simple salad. It won’t compete and is a refreshing interlude. Of course, we can’t stress enough the importance of having a lot of good bread on hand, as you won’t want any of the delicious sauce to go to waste.
Frequently Asked Questions
This recipe just cooks on the stovetop, so a large stockpot would work.
This dish has so much flavor that we suggesta simple salad. It won’t compete and is a refreshing interlude. Of course, we can’t stress enough the importance of having a lot of good bread on hand, as you won’t want any of the delicious sauce to go to waste.
EatingWell.com, April 2024
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