Vegan Chickpeas with Kale and Cilantro-Lime recipe
All Recipes Appetizers and Snacks Beans and Peas
Ingredients
- 2 cups chopped kale 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed ½ cup frozen fava beans, thawed 1 tablespoon olive oil ½ onion, chopped 1 small jalapeno pepper, minced ¼ cup minced cilantro ¼ teaspoon curry powder 1 small lime, halved ¼ teaspoon coarse salt
Nutrition Info
- 170.8 caloriescarbohydrate: 27.8 gcholesterol: : -fat: 4.6 gfiber: 5.7 gprotein: 6.7 gsaturatedFat: 0.6 gservingSize: -sodium: 373.1 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Chickpeas with Kale and Cilantro-Lime
Directions
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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.
Mix chickpeas and fava beans together in a bowl.
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.
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.