VEGAN CHICKPEAS WITH KALE AND CILANTRO-LIME
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
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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