KALE AND CHICKPEA SALAD
Provided by Giada De Laurentiis
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the onions: Preheat the oven to 400 degrees F.
- Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
- For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
- For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.
INDIAN KALE WITH CHICKPEAS
This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!
Provided by Lady Laff
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
- Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g
CHICKPEA AND KALE CURRY
Embrace the comfort of Indian flavors with a 25-minute curry that also happens to be vegan. This meatless main offers plenty of protein thanks to quinoa and chickpeas, and boasts 40% of your daily fiber goal. Coconut milk lends velvety richness, while a mix of peanut butter and spices give the sauce rich flavor. A flourish of fresh herbs at the end brightens and freshens the dish.
Provided by Cooking Light
Time 25m
Yield Serves 2 (serving size: 1/2 cup quinoa and 1 cup curry mixture)
Number Of Ingredients 15
Steps:
- Heat oil in a large nonstick skillet over medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring often, until kale is softened, about 2 minutes. Stir in curry powder, ginger, salt, and pepper. Add peanut butter; cook, stirring constantly, 30 seconds. Stir in coconut milk and chickpeas, and cook, stirring occasionally, until sauce starts to thicken slightly, 12 to 14 minutes. Remove from heat; stir in lime juice.
- Place 1/2 cup cooked quinoa in a bowl. Top with 1 cup curry mixture and cilantro sprigs. Refrigerate or freeze remaining quinoa and curry for later use.
Nutrition Facts : Calories 409, Carbohydrate 53 g, Fat 15 g, Fiber 11 g, Protein 15 g, SaturatedFat 5 g, Sodium 595 mg, Sugar 6 g
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
VEGAN KALE AND CHICKPEA SOUP
A warm vegan soup that my whole family loves. Totally quick and easy, and super healthy to boot! Add more kale if you don't have picky eaters! Four cups of kale and curry is on the mild side, you can always add more to your taste. We've also served this over leftover pasta for the kids. They love it!
Provided by rgansle
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
- Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 0.2 g, Sodium 741.1 mg, Sugar 5.5 g
CURRIED KALE & CHICKPEA SOUP
Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It's packed with kale, chickpeas, sweet potato and plenty of flavour
Provided by Anna Glover
Categories Lunch, Starter, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
- Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
PASTA WITH CHORIZO, CHICKPEAS AND KALE
Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.
Provided by Dawn Perry
Categories dinner, easy, quick, weeknight, beans, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
- Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
- Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
- Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.
CURRIED CHICKPEAS & KALE
Make and share this Curried Chickpeas & Kale recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.
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