Chickpeas again! This is great as a main dish for you fellow vegans, or as a side to whatever else you're making. You will definitely get some protein and minerals here.
I sauteed the chickpeas and kale with a little olive oil, sea salt and whole garlic cloves. I also added sundried tomatoes and toasted pumpkin seeds. Kale is a dark, leafy green, rich with lutein, beta-carotene, calcium and vitamins A and C. If you aren't crazy about kale, you can use spinach in the same way.
Pan-Roasted Chickpeas with Kale
1 and 1/2 cups chickpeas
3 organic Kale leaves, sliced into thin strips (remove hard vein)
6 to 10 small garlic cloves, peeled and left whole
1/4 cup sundried tomatoes, julienned
1 TBS olive oil
1/2 TBS balsamic vinegar
1/4 cup toasted pumpkin seeds (pepitos)
Sea salt to taste
In large skillet, heat olive oil over med to med-high heat. Add chickpeas and garlic with sea salt and cook until slightly browned. Add kale and drizzle balsamic vinegar evenly. Reduce heat if necessary. Cook until kale begins to wilt. Stir in sundried tomatoes and pumpkin seeds. Remove from heat and serve warm or chilled. I like to drizzle a little extra virgin olive oil over the top just before serving.
You can really dress this up...add artichoke hearts, olives, or red pepper!
My next chickpea experiment will be Spanish bean soup. I have yet to create a good one, but it won't be long. It will be perfect for fall's cooler weather! (Oh, right~I live in Florida~but indoors can feel a lot like fall with the air condition on). Maybe we will get a cold front early...