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
SAUTéED CHICKPEAS WITH HAM AND KALE
Make and share this Sautéed Chickpeas With Ham and Kale recipe from Food.com.
Provided by dicentra
Categories Ham
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, cook the achiote seeds in the oil over low heat for 5 minutes. Remove from the heat and let stand for 5 minutes. Discard the achiote seeds and reserve the oil.
- In a large skillet, heat 2 tablespoons of the achiote oil. Add the onion and cook over moderate heat, stirring occasionally, until starting to brown, about 8 minutes. Add the tomatoes and ham and season with salt and pepper. Cook over high heat until the tomatoes soften, about 3 minutes. Scrape the mixture into a bowl.
- Wipe out the skillet. Add the remaining 1/4 cup of achiote oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. A.
- dd the chickpeas and cook over moderately high heat, stirring occasionally, just until starting to brown, about 3 minutes.
- Add the ancho powder and oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato and ham mixture and the water and bring to a boil.
- Lower the heat to moderate and add the kale. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes.
- Stir in the lemon juice and season with salt and pepper. Transfer the chickpeas to a bowl and serve hot.
Nutrition Facts : Calories 293.4, Fat 16.3, SaturatedFat 2.5, Cholesterol 9.8, Sodium 618.3, Carbohydrate 28.4, Fiber 6.2, Sugar 1.4, Protein 10.8
SAUTéED ZUCCHINI & CHICKPEAS
A simple recipe which I found in the June 2002 issue of the 'Australian Good Taste' magazine, in a bring-a-dish for eight menu plan. Obviously, the recipe can be scaled down. The recipe specifies that it can be made "up to an hour before serving", but I cannot see why it couldn't be made further ahead than that. When I make this, I'll be adding chopped onions and garlic in step two, and some lemon juice and dried thyme, probably when adding the chickpeas in step three.
Provided by bluemoon downunder
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
- Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
- Add the chickpeas.
- Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
- To transport: Cool then place in an airtight container.
- To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
- Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.
Nutrition Facts : Calories 161.8, Fat 7.4, SaturatedFat 2.5, Cholesterol 8, Sodium 255.8, Carbohydrate 20.3, Fiber 4.4, Sugar 1.7, Protein 5
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
CHICKPEA AND KALE THAI COCONUT CURRY
Chickpea and Kale Thai Coconut Curry - An EASY one-skillet vegan curry that's ready in 15 minutes and has fabulous Thai-inspired flavors!! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 15m
Number Of Ingredients 17
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the chickpeas, coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened somewhat.
- Add the kale and cover the skillet with a lid to encourage the kale to melt, about 1 to 2 minutes. Stir to incorporate the kale.
- Add the lime juice, optional brown sugar, and stir to combine. Taste and if desired, add additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro, optional green onions, and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Facts : Calories 835 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 42 grams fat, Fiber 20 grams fiber, Protein 28 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 1258 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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- In a large skillet, heat 2 tablespoons of the achiote oil. Add the onion and cook over moderate heat, stirring occasionally, until starting to brown, about 8 minutes. Add the tomatoes and ham and season with salt and pepper. Cook over high heat until the tomatoes soften, about 3 minutes. Scrape the mixture into a bowl.
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