Careme Recipes

Ingredients

• Sweet Onion 1 medium, diced $1.43
• Organic Garlic, 3 CT 4 cloves, minced $2.89
• Organic Roma Tomatoes, 16 OZ 2 medium tomatoes, diced $2.99
• Organic Green Kale 2 cups chopped $2.99
• Lemon 1/2 $0.99
• Italian Parsley Bunch 2 tbsp chopped $1.29
• Organic Yellow Potato 2 small, diced $2.59
• Chickpeas 2 cans, drained and rinsed pantry
• Olive oil 2 tbsp pantry
• Sweet paprika 2 tsp pantry
• Smoked paprika 1/2 tsp pantry
• Bay leaf 1 pantry
• Vegetable broth or water 2 cups pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Heat 2 tablespoons olive oil in a medium pot over medium heat.
2. Add 1 diced Sweet Onion and cook 5 to 7 minutes until soft and lightly golden.
3. Stir in 4 minced cloves Organic Garlic and cook 30 seconds.
4. Add 2 teaspoons sweet paprika and 1/2 teaspoon smoked paprika; stir briefly so the spices bloom without burning.
5. Add 2 diced Organic Yellow Potatoes, 2 diced Roma tomatoes, 1 bay leaf, and a pinch each of salt and black pepper. Cook 5 minutes, stirring occasionally.
6. Add 2 cans chickpeas and 2 cups broth or water. Bring to a simmer and cook 15 to 20 minutes until the potatoes are tender and the broth slightly thickens.
7. Stir in 2 cups chopped Organic Green Kale and cook 3 to 5 minutes until tender.
8. Finish with chopped Italian Parsley and a squeeze of 1/2 Lemon. Taste and adjust salt and pepper.
9. Serve in bowls with crusty bread, if you have it.

Ingredients

• Organic Yellow Potato 3 small, parboiled or microwaved until just tender $2.59
• Orange Bell Pepper 1, sliced $3.29
• Sweet Onion 1 small, sliced $1.43
• Organic Garlic, 3 CT 3 cloves, minced $2.89
• Organic Roma Tomatoes, 16 OZ 1 to 2 tomatoes, chopped $2.99
• Organic Cilantro 1 tbsp chopped or substitute parsley $1.79
• Lemon 1/2 $0.99
• Chickpeas 2 cans, drained and rinsed pantry
• Olive oil 2 tbsp pantry
• Sweet paprika 2 tsp pantry
• Smoked paprika 1/2 tsp pantry
• Red pepper flakes pinch pantry
• Salt to taste pantry

Instructions

1. Cut the 3 small Organic Yellow Potatoes into bite-size pieces after parboiling or microwaving until just tender.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the potatoes and cook 5 to 7 minutes until browned in spots. Remove to a plate.
3. Add the remaining 1 tablespoon olive oil, then cook 1 sliced Sweet Onion and 1 sliced Orange Bell Pepper for 5 minutes until softened.
4. Add 3 minced cloves Organic Garlic, 2 teaspoons sweet paprika, 1/2 teaspoon smoked paprika, and a pinch of red pepper flakes. Stir 30 seconds.
5. Add 1 to 2 chopped Roma tomatoes and cook 4 to 5 minutes until jammy.
6. Stir in 2 cans chickpeas and the browned potatoes. Season with salt and cook 5 to 7 minutes, stirring occasionally, until everything is hot and coated.
7. Finish with chopped cilantro or parsley and a squeeze from 1/2 Lemon.
8. Serve as is, or with toast and a fried egg if you keep eggs on hand.

Ingredients

• Organic Green Cabbage 3 cups shredded $1.10
• Organic Carrot Bag, 16 OZ 2 carrots, sliced $1.69
• Sweet Onion 1 small, diced $1.43
• Organic Garlic, 3 CT 3 cloves, minced $2.89
• Organic Roma Tomatoes, 16 OZ 1 large, chopped $2.99
• Italian Parsley Bunch 2 tbsp chopped $1.29
• Lemon 1/2 $0.99
• Chickpeas 2 cans, drained and rinsed pantry
• Olive oil 1 1/2 tbsp pantry
• Sweet paprika 1 1/2 tsp pantry
• Bay leaf 1 pantry
• Vegetable broth or water 4 cups pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Heat 1 1/2 tablespoons olive oil in a soup pot over medium heat.
2. Add 1 small diced Sweet Onion and 2 sliced carrots. Cook 5 to 6 minutes until beginning to soften.
3. Add 3 minced cloves Organic Garlic and 1 1/2 teaspoons sweet paprika. Stir for 30 seconds.
4. Add 1 chopped large Roma tomato, 3 cups shredded Organic Green Cabbage, 1 bay leaf, and a pinch of salt. Cook 3 minutes, stirring often.
5. Add 2 cans chickpeas and 4 cups broth or water. Bring to a boil, then reduce to a simmer for 15 minutes.
6. Lightly mash a spoonful of chickpeas against the side of the pot to give the soup a bit more body.
7. Finish with black pepper, chopped Italian Parsley, and a squeeze from 1/2 Lemon.
8. Serve hot with olive oil drizzled on top if desired.