Lemon Kale with Chickpeas (Vegetarian Stew)

Call me crazy but I just discovered Canadian Living online recipes. Thanks to my friend Diane that’s where I found this one which I have slightly adapted. It’s a surprisingly simple recipe but absolutely delicious.

Ingredients
olive oil (to cover bottom of pan)
• 1 onion, finely chopped
• 4 garlic cloves, thinly sliced
• salt and pepper to taste
• 1 bunch kale finely chopped (and washed)
• grated rind of one whole lemon
• 1 can chick peas, drained and rinsed
• juice of one lemon
• cups liquid (water)
• 1 organic veggie cube
Method:
Heat the oil over medium heat; cook onion, garlic, salt and pepper for about 4 minutes or until softened.

Stir in kale and lemon rind; cook, stirring, for about 2 minutes or until slightly wilted. Pour in water and add veggie cube; cover and cook, stirring occasionally, for about 15 minutes or until kale is tender.

Stir in chickpeas and lemon juice; cook over medium-high heat for about 2 minutes or until no liquid remains. Drizzle with olive oil. Using a masher slightly mash some of the chickpeas.

I served this with boiled potatoes and a grated carrot and beet salad (dressed with olive oil and balsamic). We ate this for two days straight and loved every bite!

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Filed under Recipes, Salads and Main Courses

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