portuguese

Chickpea and Tomato Migas with Sauteed Kale

Name: Chickpea and Tomato Migas with Sauteed Kale
Yield: 1 serving
Cuisine: portuguese
Ingredients: 164 g cooked chickpeas, drained; 50 g rustic bread, torn; 14 g olive oil; 64 g onion, chopped; 6 g garlic, minced; 143 g crushed tomatoes; 71 g kale, chopped; 1 g smoked paprika; 1 g salt; 0.71 g black pepper

This simmered dish pairs cooked chickpeas, drained with kale, chopped, rustic bread, torn and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

26 g Protein

94 g Carbohydrates

22 g Fat

22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

164g cooked chickpeas, drained 269 kcal
50g rustic bread, torn 133 kcal
14g olive oil 124 kcal
64g onion, chopped 26 kcal
6g garlic, minced 9 kcal
143g crushed tomatoes 46 kcal
71g kale, chopped 35 kcal
1g smoked paprika 3 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

olive oilonion
Heat 10 g olive oil in a skillet over medium heat. Add onion and cook 4-5 minutes until softened.
garlicsmoked paprika
Add garlic and smoked paprika; stir 30 seconds until fragrant.
cooked chickpeascrushed tomatoessaltblack pepper
Add chickpeas and crushed tomatoes. Simmer 6-8 minutes until saucy; season with salt and black pepper.
rustic bread
Stir in the torn bread and mash lightly with a spoon so it absorbs the sauce and becomes a thick, rustic mixture. Cook 2-3 minutes, stirring, until cohesive.
olive oilkalesalt
In a second pan, heat remaining 10 g olive oil. Saute kale 2-3 minutes until wilted; season with a pinch of salt.
cooked chickpeascrushed tomatoeskale
Serve the chickpea-tomato migas topped with the sauteed kale.