Chickpeas and Kale
Yield: 4
Materials
- 1 1/2 cups chickpeas (15 oz can)
- 1 large tomato, chopped
- 2 cups kale, finely chopped
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 1 tbsp thyme, chopped
- 1/4 tsp salt
- 2 tbsp extra virgin olive oil
- 1 tsp lemon juice
Instructions
- If using dry beans, prepare ahead of time and have ready to use. If using canned, drain and rinse the beans and set aside.
- Heat olive oil over a medium flame in a medium size pot and add the onion and garlic and sautee until fragrant and just until they start to brown. (Make sure you wait for that in order to give it that carmelized flavor.)
- Once the onion and garlic start to brown, add the chopped tomato, thyme, and salt and cook until the tomato is well broken down.
- Add the kale and lemon juice and cook until the kale is very wilted and reduced to 1/4 in volume; approximately 5-7 minutes.
- Add chick peas and stir until heated through.
- Serve immediately or chilled, if you prefer.
Notes
If using dry beans, you will need a heaping 1/2 cup for this recipe. Once cooked, they will equal approximately the volume in a 15 oz can.
You can use other types of beans but I prefer the chick peas with these flavors. Northern beans would work well also.
If using dried thyme, use 1/4 teaspoon.