Vegan Chickpeas With Kale And Cilantro Lime Food

VEGAN CHICKPEAS WITH KALE AND CILANTRO-LIME

Vegan Chickpeas with Kale and Cilantro-Lime image

Don't let the curry mislead you into believing that it will overwhelm the plate! All the ingredients add a touch of the Near East, blended with a southwestern flair. Double this recipe for a main course. As posted, it is an appetizer for 4.

Provided by Marskall01

Categories Appetizers and Snacks Beans and Peas

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups chopped kale
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
½ cup frozen fava beans, thawed
1 tablespoon olive oil
½ onion, chopped
1 small jalapeno pepper, minced
¼ cup minced cilantro
¼ teaspoon curry powder
1 small lime, halved
¼ teaspoon coarse salt

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, about 3 minutes. Rinse kale under cold water and drain.
Mix chickpeas and fava beans together in a bowl.
Heat olive oil in a skillet over medium heat; cook and stir onion and jalapeno pepper until softened, about 5 minutes. Add chickpeas mixture, kale, cilantro, and curry powder to onion mixture; cook and stir until heated through, 2 to 3 minutes.
Squeeze 1 lime half over chickpeas mixture. Spoon mixture onto 4 serving plates. Cut remaining lime half into 4 wedges and squeeze over each serving; season with salt.

Nutrition Facts : Calories 170.8 calories, Carbohydrate 27.8 g, Fat 4.6 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 0.6 g, Sodium 373.1 mg, Sugar 2 g

VEGAN CHICKPEAS WITH KALE AND CILANTRO-LIME

Vegan Chickpeas with Kale and Cilantro-Lime image

Don't let the curry mislead you into believing that it will overwhelm the plate! All the ingredients add a touch of the Near East, blended with a southwestern flair. Double this recipe for a main course. As posted, it is an appetizer for 4.

Provided by Marskall01

Categories Bean and Pea Appetizers

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups chopped kale
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
½ cup frozen fava beans, thawed
1 tablespoon olive oil
½ onion, chopped
1 small jalapeno pepper, minced
¼ cup minced cilantro
¼ teaspoon curry powder
1 small lime, halved
¼ teaspoon coarse salt

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, about 3 minutes. Rinse kale under cold water and drain.
Mix chickpeas and fava beans together in a bowl.
Heat olive oil in a skillet over medium heat; cook and stir onion and jalapeno pepper until softened, about 5 minutes. Add chickpeas mixture, kale, cilantro, and curry powder to onion mixture; cook and stir until heated through, 2 to 3 minutes.
Squeeze 1 lime half over chickpeas mixture. Spoon mixture onto 4 serving plates. Cut remaining lime half into 4 wedges and squeeze over each serving; season with salt.

Nutrition Facts : Calories 170.8 calories, Carbohydrate 27.8 g, Fat 4.6 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 0.6 g, Sodium 373.1 mg, Sugar 2 g

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