chickpeas and kale.

by - 16:27

Since making gado-gado the other night and acquiring an enormous bag of kale, I'm trying to use it all up this week so as not to have it go bad. That being said, I was terribly excited to find this chickpeas and kale stir fry recipe! I will have to try this out tonight!


  • 1 can pre-cooked chickpeas/garbanzo beans
  • 1 bunch Kale, tough stems removed and chopped
  • 1/4 cup thinly sliced shallots
  • 6 cloves garlic, thinly sliced
  • Red pepper flakes to taste
  • salt to taste
  • 1 tbsp Olive oil
  • Juice and zest of 1 baby lemon

Drain and rinse the chickpeas. In a large non-stick pan, heat the olive oil and saute the shallots and garlic till soft. Add salt and the chickpeas and saute till the chickpeas turn golden and crusty, about 8-10 minutes. Add the red pepper and mix well. Add the kale and saute for 2 minutes. Remove from the heat and add the lemon zest and lemon juice and mix well. Season with more salt if needed. Serve warm or at room temperature.


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