Souper! Take III

Another good day for soup. Rainy, cold, just yucky. I am attempting to make a pot of soup once per week, as it is so easy to prepare, cost effective, and good for lunch or dinner. I swapped the chicken with sausage to this one just because I had some in the freezer.

Chickpea Chard and Tomato Stew (with sausage)
Cooking Light May 2007

Ingredients
2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, minced
1 pound ground chicken (or 3 Italian sausage links)
1/4 cup no-salt-added tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
4 cups chopped Swiss chard
2 cups chopped tomato
1 cup water
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
3 (14-ounce) cans fat-free, less-sodium chicken broth

Preparation:

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 1 minute. Add chicken; sauté 4 minutes (Or, remove sausage from casings, pull into clumps as you add to pan). Add tomato paste; cook 1 minute. Partially mash chickpeas with a potato masher. Add chickpeas, chard, and remaining ingredients; bring to a boil. Reduce heat, and simmer 15 minutes. Enjoy!