As I said yesterday, I had Travis come over for a decadent dinner the other night. Since I knew I would be eating heavy food for dinner, I wanted something light for lunch. I'm not exactly sure how I found this recipe, but I do remember that when I decided to make the cauliflower and farro salad that I would have some chickpeas left over that would need to be used up. This very similar to a recipe I made last summer, but since I love chickpeas and I love greens, I couldn't resist this new way of changing it up. It's so easy and fast and tasty. I have definitely noticed the kale bunches getting smaller at the farmers market. Perhaps they are making way for the spring produce? As sad as I am to see things like kale on it's way out, I can't help but be excited for the new produce making its way in. In SoCal, we already have a bunch of strawberries and some other tropical fruits and things are looking better every week. I can't wait to see what other options the new season brings.
Thanks to you guys, I am getting closer and closer to my fundraising goal, if you want to find out more and/or donate to an amazing cause, click here.
Chickpea and Kale Stir Fry
(Adapted from Live to Eat who adapted from 101 Cookbooks)
1/2 can chickpeas, drained and rinsed
1 small bunch kale, tough stems removed and roughly torn
1 shallot, thinly sliced
3 garlic cloves, chopped
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
1-2 teaspoons olive oil
Juice and zest from 1/2 lemon
In a large pan, heat the olive oil and saute the shallots and garlic till fragrant. Season with salt pepper and the chickpeas and saute until 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.