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Recipe Category: Chicken
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Ingredients
Makes 6 :Servings
Prep: 5 minutes
Cooking Time: 15 minutes
Serving size 1/6 of recipe
Calories 242 Protein 13 g Carbohydrates 34 g Fat 6 g Fiber 8 g Sugar <1 g Sodium 76 mg
- 2 (15-ounce) cans chickpeas
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper
- 2 bundles kale, stemmed and chopped
- juice of 1 lemon
- sea salt and black pepper
Method
- Rinse and drain the canned chickpeas and pat them dry with a paper towel
- Set a large skillet over medium-high heat and add the olive oil
- Once the oil is hot, add the chickpeas
- Saute for 1 minute, then add the paprika, cumin, and cayenne
- Shake the skillet to coat the chickpeas with the seasonings and oil
- Cook for 3 to 5 minutes, until a light sear appears on the outside of the chickpeas
- Add the kale to the skillet and squeeze in the lemon juice to help wilt the kale
- Fold the kale and chickpeas together until the kale has wilted, 6 to 8 minutes
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