CHICKPEAS AND KALE IN SPICY POMODORO SAUCE
Quick, tasty, and healthy recipe rom foodandwine.com. I couldn't get fresh marjoram at our local (rural) supermarket so made do with adding a bit of dried marjoram at the beginning, but it was still plenty delicious!
Provided by lecole54
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
- Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.
Nutrition Facts : Calories 565.1, Fat 30.4, SaturatedFat 4.1, Sodium 672.4, Carbohydrate 63.3, Fiber 13.3, Sugar 5.4, Protein 14.6
SAUTEED CHICKPEAS AND KALE
Good If you're looking for a healthy side, this sautéed kale with roasted chickpeas is delicious! Perfect for my adrenal fatigue eating plan.
Provided by Amy Anderson
Categories Sides
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Grease a cookie sheet and keep aside.
- Drain and rinse the garbanzo beans if using from a can. Get rid of as much moisture as possible and transfer to the greased cookie sheet. Drizzle 1 tbsp. of olive oil on top and season with salt and freshly cracked black pepper. Toss to mix. Roast in the oven for about 25 minutes. Halfway through, toss again once.
- While the chickpeas are roasting, cut the kale into thin strips and chop the stems into no more than 1/4 inch thick pieces. Slice the garlic thinly or mince depending on preference.
- Heat the remaining oil in a skillet on medium high heat and start cooking the kale and garlic together. Keep cooking till the kale starts wilting and then season with salt, freshly cracked black pepper and paprika. Stir for a couple of minutes and add the chicken stock (or vegetable broth or water). Cook till the kale softens and the moisture evaporates.
- Add handfuls of roasted chickpeas to the cooked kale and serve.
Nutrition Facts : Calories 482 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 18 grams fat, Fiber 18 grams fiber, Protein 21 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 serving, Sodium 200 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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- In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
- Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.
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