Chickpeas with sautéed kale and walnuts

This is a meal you can quickly put together on a busy weeknight, if you boil the chickpeas in advance. Boil a larger quantity than required for this recipe, and store the leftovers in their liquid, in the fridge, then add them to your salads or make hummus

Ingredients (serves 4)
- 1 cup chickpeas, soaked overnight with a teaspoon baking powder, then rinsed
- 3-4 kale leaves, de-stemmed and shredded
- 1 onion, julienned
- 2-3 garlic cloves, smashed then minced
- 1/2 cup (or more) walnuts
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Cover the chickpeas with plenty of water and boil until tender. Heat the olive oil and sauté the onion until translucent, add the kale and drained chickpeas, season with salt and pepper and cook until kale is wilted and all liquid has evaporated. Add in the walnuts and continue cooking, stirring often, until some of the chickpeas and walnuts start to turn golden, then add the garlic and cook for about 30 seconds more, until garlic releases  its flavor. Serve immediately with olives or pickles and bread. Enjoy!

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