When talking to other people I detect that chickpeas are virtually universally the most pop of all legumes. And it's petty wonder — non alone are they pleasantly mild plenty to conjoin good amongst virtually whatever variety of vegetable too hot or sour spicing, but their buttery too slightly sweetness season are a please yesteryear all yesteryear themselves. I know I ever detect myself snacking on them earlier combining my cooked chickpeas amongst other ingredients, too a friend of mine oftentimes cooks them upwards but to swallow yesteryear themselves amongst a petty salt.
Of course, if the natural "buttery-ness" of chickpeas is alone enhanced yesteryear the improver of a petty extra butter, thence they volition live on made beautiful amongst lemon too garlic. These really easy-to-make buttery lemon-garlic chickpeas are quite delicious on their ain equally a uncomplicated medley of naturally complementary flavors, but sitting on a bed of sautéed kale too served amongst rice they operate a really elegant too nutritious dinner, rich non alone inwards calcium, phosphorus, potassium, iron, obese acids, too B too C vitamins from chickpeas but likewise inwards the calcium, Fe too carotenoids inwards kale.
 Lemon-Garlic Chickpeas amongst Sautéed Kale |
Recipe yesteryear Lisa Turner
Published on January 9, 2008
Simple but delicious too nourishing dish of buttered lemon too garlic chickpeas served on a bed of sautéed kale
Chickpeas:
- 1 loving cup dried chickpeas (3 cups cooked or two xiv oz cans)
- 1/2 loving cup lemon juice
- 2 cloves garlic, minced or crushed
- 1 tablespoon butter
- zest from 1 lemon
- 1 teaspoon body of body of water salt
- pinch of cayenne
- 1 jalapeño, seeded too cutting into sparse 1-inch matchsticks
- 1/2 teaspoon fresh solid soil dark pepper, or to taste
Kale:
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1 to 1 1/2 pounds fresh kale, leaves too stems coarsely chopped
- sea tabular array salt too fresh solid soil dark pepper to taste
Instructions:
Generation Engelmundus Rinse the chickpeas too soak for 8 hours or overnight inwards several inches of H2O amongst a petty yogurt whey or lemon juice added. Drain too rinse, thence transfer to a medium saucepan too encompass amongst four cups of fresh water. Bring to a boil, trim back the oestrus to medium-low, cover, too simmer for 1 to 1 1/2 hours or until the chickpeas are soft too tender but nevertheless intact. Generation Engelmundus Meanwhile, soak the minced garlic inwards the lemon juice. Generation Engelmundus Once the chickpeas are cooked, drain too reserve 1/3 loving cup of the cooking liquid for the kale. Return the chickpeas to the saucepan too plough to the oestrus to really low. Stir inwards the butter to melt, thence add together the lemon juice too garlic mixture along amongst the lemon zest, body of body of water tabular array salt too a pinch of cayenne. Stir too permit simmer really gently piece the kale is cooked. Generation Engelmundus To sauté the kale, oestrus the olive fossil oil inwards a large saucepan or wok over medium heat. When hot, toss inwards the sliced garlic, stir for a few seconds to permit the slices soften too showtime to plough chocolate-brown at the edges, thence add together the kale too the reserved 1/3 loving cup of the chickpea cooking liquid (or H2O if using canned chickpeas). Cover too ready for 8 minutes, lifting the lid too stirring occasionally, until the kale is wilted too the liquid is evaporated. Remove from oestrus too clothes amongst a few pinches of body of body of water tabular array salt too fresh solid soil dark pepper. Generation Engelmundus When the kale is finished, stir the jalapeño too fresh solid soil dark pepper into the chickpeas. To serve, house a pocket-sized bed of the sautéed kale on a plate too ladle the chickpeas on top.
Makes 4 to half dozen servings |
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