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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2cups chopped kale
- 1(15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- ½cup frozen fava beans, thawed
- 1tablespoon olive oil
- ½onion, chopped
- 1small jalapeno pepper, minced
- ¼cup minced cilantro
- ¼teaspoon curry powder
- 1small lime, halved
- ¼teaspoon coarse salt
Instructions
Step 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.Step 2
Mix chickpeas and fava beans together in a bowl.Step 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.Step 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.