Z's Mom's Kale & Chickpeas

January 16, 2014
0 Ratings
  • Serves 4
Author Notes

A friend's mom had 'whipped this up from what was in the cupboard' on a visit to Brooklyn. I give her full credit, but it's so good I wanted to share! And it's become a staple in my weekly diet—simple, healthy, filling and delicious! This kale is seriously addicting! —kelkal

What You'll Need
  • 2 shallots, chopped(or 1 onion, chopped)
  • 2 cloves garlic, chopped
  • chicken broth
  • 1 tablespoon paprika(can use more or less, depending on your taste preference)
  • 2 tablespoons apple cider vinegar
  • 1 can chickpeas, drained & rinsed
  • 1.5 bags kale
  • 2 tablespoons olive oil
  • salt & pepper
  1. In a stock pot, sautee chopped shallots in olive oil until beginning to soften.
  2. Add chopped garlic and continue to sautee til fragrant.
  3. Add kale, stir to coat with oil, shallots & garlic.
  4. Add about half a cup of broth and a little salt & pepper.
  5. Simmer on low half covered for about 5 minutes.
  6. At this time, if the kale starts to seem dry, add a bit more broth. If it's too soupy, remove lid for a bit.
  7. When Kale has wilted, but hasn't started to brown, add drained and rinsed can of chick peas.
  8. Add 2 tablespoons of apple cider vinegar, and some paprika to taste—don't be shy!
  9. Stir, cover, simmer for another 15 minutes or so until flavors have mellowed and come together.
  10. Serve warm or at room temp as a savory side dish or a healthy, vegetarian main dish. Enjoy!

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