Lemon Kale with Chickpeas
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||12 g|
|sat. fat||2 g|
Although naturally rich in fibre, this dish gets a bonus fibre boost from the addition of chickpeas. Clean the kale well because dirt tends to get stuck in the folds.
- 3 tbsp 3tbspextra-virgin olive oil
- 1 1oniononions, finely chopped
- 2 2garlic clovegarlic cloves, thinly sliced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 10 cups 10cupspacked chopped kale
- 1 tsp 1tspgrated lemon rind
- 1 cup 1cupcooked chick peas, drained and rinsed
- 1 tbsp 1tbsplemon juice
In large shallow Dutch oven, heat 2 tbsp (25 mL) of 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 3/4 cup (175 mL) water; 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 remaining oil.
Source : Canadian Living Magazine: February 2008