Best Chickpeas And Kale Recipes

PASTA WITH CHORIZO, CHICKPEAS AND KALE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
• Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
• Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
• Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
• Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.

COUSCOUS WITH TOMATOES, KALE AND CHICKPEAS

Steps:

• Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
• Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
• By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
• Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.

SHEET PAN BUFFALO CAULIFLOWER WITH ROASTED CHICKPEAS AND KALE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Trim the leaves of the cauliflower and then slice into thick steaks. Then cut each in half. Place on a large plate in a single layer. Drizzle with 1 tablespoon oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup buffalo sauce. Rub the cauliflower pieces on both sides, and place in a single layer on the prepared baking sheet, to one side.
• In a small bowl, toss together the chickpeas, the rest of the spices, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly combined. Pour out on the baking sheet off to one side.
• Roast until the chickpeas begin to get crispy, about 15 minutes.
• Remove from the oven and place the kale leaves on the baking sheet, on the empty side. Drizzle the top with the remaining olive oil and season with the remaining salt and pepper.
• Return to the oven and continue to roast until the kale is crispy, about 10 to 12 minutes.

EASY VEGAN PASTA WITH KALE AND CHICKPEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving about 1 cup of cooking water.
• Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 1 minute. Add kale and cook, stirring constantly, until wilted, about 3 minutes.
• Stir cooked spaghetti into the skillet. Add nutritional yeast. Add enough of the reserved cooking water to create a thick sauce. Stir well. Add chickpeas and heat until warmed, 2 to 4 minutes. Season with salt and pepper.

DEVILED SHORT RIBS WITH PUMPKIN, CHICKPEAS AND KALE

Steps:

• Preheat oven to 325 degrees. Rinse short ribs, and dry thoroughly with paper towels. Season with salt and pepper. In a large ovenproof casserole over high heat, heat oil and add ribs. Sear until well browned and crusty on all sides.
• Remove ribs from pan, and reduce heat to medium. Add onions, and saute until just beginning to brown, about 10 minutes. Add garlic, brown sugar, porter and stock. Return ribs to pan, coverpan and bake in oven until meat is very tender, about 3 hours. Remove pan from oven. Transfer ribs to a platter, and keep warm.
• Add pumpkin to casserole, and place pan over medium-high heat. Cook until the liquid has reduced and thickened and the pumpkin is just tender, about 5 to 7 minutes. Reduce heat to low, and add chickpeas.
• Preheat oven to 475 degrees, or a broiler with a rack 3 inches from heat. In a small mixing bowl, combine the Dijon mustard, dry mustard and white wine. Brush mixture on all sides of the short ribs. In a bowl, combine bread crumbs and parsley. Pat onto short ribs. Place ribs on a baking sheet, and place in oven or under broiler. Cook until hot and crispy, being careful to avoid burning, about 5 minutes. While ribs are browning, add kale to pumpkin and chickpea mixture. Simmer until heated.
• To serve, spoon pumpkin ragout into large flat soup plates. Place a serving of short ribs on top of each plate. Sprinkle with freshly grated horseradish, if desired, and serve immediately.

SWEET POTATO BOWLS WITH KALE AND CHICKPEAS

Steps:

• Bring potatoes and broth to a simmer in a large pot or Dutch oven over medium heat. Cover and cook until potatoes soften, about 5 minutes.
• Meanwhile, whisk coconut milk and curry powder in a small bowl to combine.
• Reduce heat to medium-low and stir in kale, chickpeas, and coconut milk mixture. Cover and simmer, stirring once halfway through, until potato is fully cooked but still holds its shape and kale is wilted and dark green, about 8 minutes. Stir in lime juice; season with salt and pepper.
• Divide rice among bowls. Spoon potato and kale mixture over.

SAUTéED KALE WITH CHICKPEAS AND PANCETTA

Steps:

• Step 1: Heat pan with olive oil and cook pancetta until brown , then add add onion sauté until onions soft; then add garlic and cook another 1 minute. Next, add flake pepper.
• Step 2: Place kale in the pan at medium heat, then add salt and stir well. Cook about 3 minutes, then add chickpeas and heat for another 2 minutes.
• Serve hot.

VINDALOO CHICKEN MASALA W/CHICKPEAS AND KALE

Steps:

• Prepare vindaloo masala paste as follows- add garlic powder, salt, pepper, and the vindaloo masala spice mix to a small bowl. Incorparate the olive oil with the mixture and add 2 tsp tomato paste and mix well.set aside. Dice the onions and carrots, slice garlic into slithers, and then cut fingerling potatoes in about inch to 2 inch cuts. Also cut chicken breast into about 2 inch square dices. Take half of the vindaloo masala paste and mix it in with all the cut vegetables (not kale or chickpeas yet.) Spray a small baking dish with pam, add veggie mixture and place in oven on 325 high for 20 minutes. Take the other 1/2 of the vindaloo masala paste and rub it all over the diced chicken.
• Add the chicken to a large skillet or wok and cook on medium low heat then turn up to med heat when almost all the way cooked to darken a little more. While those are cooking wash the kale and take the leaves from the stems and tear into about 3 or 4 inch strips and set aside. Take out the veggie mix from oven and add into skillet or wok with chicken. Add pint of chicken stock and drained chickpeas. Let simmer med high for about 5 minutes to make sure the potatoes are fully cooked but not mushy.
• Add the kale let cook and wilt on medium heat for another 5 minutes. Add the remaining 2 tsp of tomato paste to tighten the liquid up. Add a little more vindaloo masala mix to taste for heat and salt pepper to taste. Enjoy.

FUHRMAN'S CALIFORNIA CREAMED KALE AND CHICKPEAS

Steps:

• Place cashews, non-diary milk, and garlic in a high powered blender and blend until smooth. Set aside.
• Heat 2-3 tbsps of water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.
• Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.

KALE SALAD WITH ROASTED CHICKPEAS AND FETA

Steps:

• Preheat the oven to 450F and heat the olive oil in a cast iron skillet over medium heat. Once hot, add the onion and chickpeas and sauté for 2 minutes, until the onion has started to soften. Add the paprika and the salt, and toss to combine. Spread the chickpeas into an even layer, and place the pan in the preheated oven and let the chickpeas roast for 20 minutes, until golden brown. While the chickpeas roast, place the kale in a large bowl and set aside. In a small bowl, whisk together the dressing ingredients, then pour them over the kale. Using your hands, massage the dressing into the kale until the kale begins to break down and soften. It should decrease in volume by about 1/3. Let the kale sit at room temperature to soften while the chickpeas finish roasting. Once the chickpeas are finished, remove them from the pan and place them on top of the kale along with the diced feta. Toss to combine thoroughly, then serve. You can also omit the red onion, just roast the chick peas in the oven.)

SAUTéED CHICKPEAS WITH HAM AND KALE

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.

KALE WITH CHICKPEAS AND TAMARIND

Steps:

• Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.

CHICKPEAS AND KALE IN SPICY POMODORO SAUCE

Steps:

• In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
• Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.

TURKEY SAUSAGES WITH KALE AND CHICKPEAS

Steps:

• Heat oil in a large saucepan over medium-high heat. Add sausages and cook until browned on all sides, turning occasionally, 6 minutes. Remove from pan and cut each sausage in half on the diagonal. Add onion and garlic to the same saucepan and cook over medium heat until softened and translucent, about 3 minutes. Add broth and bring to a simmer. Add kale, cover, and cook until wilted and softened, about 8 minutes. Add sausages and cook, covered, until no longer pink in the center, about 8 minutes. Add chickpeas and continue cooking, covered, until heated through, 2 minutes. Season to taste with salt and pepper and serve hot, spooning any remaining cooking liquid on top.

VEGAN CHICKPEAS WITH KALE AND CILANTRO-LIME

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.

BALSAMIC GLAZED CHICKPEAS AND KALE

Steps:

• Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• Prepare mushrooms, onions and garlic. Add pepper flakes and set aside.
• Mix soy sauce, agave nectar and chickpeas and set aside.
• Coat large frying pan or dutch oven (at least 5 quarts) with oil and cook mushrooms, onion, garlic and pepper flakes until soft, about 4 minutes. Add small amounts of water if needed to prevent sticking.
• Add as much kale as will fit in the pot and small amount of water if needed. Cover and cook greens until wilted and soft. Continue adding kale until it all kale is in the pot, adding water if needed to prevent sticking and stirring frequently.
• When greens are cooked, remove with a slotted spoon and set aside, leaving liquid in the pan. If there is no liquid, add 2 tablespoons water.
• Add balsamic vinegar, soy sauce and agave nectar to the liquid in the pan.
• Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half.
• Return kale to pan, combine and heat through.

PASTA WITH KALE, CHICKPEAS AND OLIVES

Steps:

• Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• If desired, toast pine nuts in dry skillet. Stir constantly and watch carefully, they burn easily. Set aside.
• Cook pasta according to directions. Drain and set aside.
• Coat large covered frying pan or dutch oven (at least 5 quarts) with oil and sauté garlic, pepper and mushrooms until soft, adding small amounts of water as needed to prevent sticking.
• Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking. Continue cooking until kale is tender.
• Add tomatoes, chickpeas, olives and oregano and cook until heated through.
• Add nuts and pepper.
• Mix with pasta and serve.

CHICKPEAS AND KALE

Steps:

• 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.