Lemon Kale with Chickpeas
Lemon Kale with Chickpeas
Photography by Matthew Kimura
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 256 |
| pro | 10 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 32 g |
| fibre | 6 g |
| chol | 0 mg |
| sodium | 222 mg |
| % RDI: | - |
| calcium | 23 |
| iron | 30 |
| vit A | 232 |
| vit C | 290 |
| folate | 53 |
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.
Ingredients
- 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
Preparation
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
