Wednesday, September 9, 2015

Kale & Spinach with Chickpeas

Now that my boys are back in school, our weeknights are busier than ever.

When sandwiches just won't cut it for dinner, this vegetarian dish is super quick to make and filling and tasty to eat. Serve it with a hunk of crusty bread and you've got a main course. Or use it as a side dish for any meat, chicken or fish.

Mangia! Mangia!

Kale & Spinach with Chickpeas
Inspired by

4 tablespoons olive oil
1 large white onion, finely chopped
6 to 8 cloves of garlic, minced
5 to 6 ounces of fresh baby kale, chopped or 1 bunch mature kale, ribs removed and chopped
5 to 6 ounces of fresh baby spinach, chopped or 1 bunch regular spinach, rinsed and chopped
2 cans chickpeas (garbanzo beans), drained
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper

Heat oil in skillet over medium low heat. Add onion and garlic and cook until onion is translucent, stirring often, about 5 or 6 minutes.

Add kale, spinach, chickpeas, cumin and black pepper and cook while stirring and mashing some of the chickpeas. Continue cooking about 7 minutes, until heated through.

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