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.

Ingredients

• 2 cups chopped kale
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 0.5 cup frozen fava beans, thawed
• 1 tablespoon olive oil
• 0.5 onion, chopped
• 1 small jalapeno pepper, minced
• 0.25 cup minced cilantro
• 0.25 teaspoon curry powder
• 1 small lime, halved
• 0.25 teaspoon coarse salt

Steps

1. 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.
2. Mix chickpeas and fava beans together in a bowl.
3. 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.
4. 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.