Kale and Chickpeas Recipe

Name: Kale and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Plus More To Serve; 1 whole Onion, Sliced Into Strips; 5 cloves Garlic, Minced; 2 cans (15 1/2 Oz. Size) Chickpeas; 1- 1/2 teaspoon Crushed Red Pepper, Divided; 1- 1/2 teaspoon Turmeric, Divided; 1- 1/2 teaspoon Cumin, Divided; 1- 1/2 teaspoon Paprika, Divided; 2 cups Vegetable Or Chicken Broth; 1 pound Kale; Chow Mein Noodles, To Serve

Servings: persons

2 Tablespoons Olive Oil, Plus More To Serve
1 whole Onion, Sliced Into Strips
5 cloves Garlic, Minced
2 cans (15 1/2 Oz. Size) Chickpeas
1- 1/2 teaspoon Crushed Red Pepper, Divided
1- 1/2 teaspoon Turmeric, Divided
1- 1/2 teaspoon Cumin, Divided
1- 1/2 teaspoon Paprika, Divided
2 cups Vegetable Or Chicken Broth
1 pound Kale
Chow Mein Noodles, To Serve

1
In a large and deep skillet, heat the olive oil over medium high heat.
2
Add sliced onions and saute until softened and beginning to pick up some golden color.
3
Add minced garlic and allow to cook with the onions for another minute.
4
To this, add chickpeas and 1 teaspoon of each of the crushed red pepper, turmeric, cumin, and paprika.
5
Lightly stir to coat the chickpeas and saute until chickpeas begin to toast, about 5 minutes.
6
To pan, add broth and scrape all of the toasted spices off of the bottom.
7
Bring to a light boil.
8
Add all of the kale, gently toss with the broth/chickpea mixture.
9
Add remaining 1/2 teaspoon of the spices, salt and pepper and mix.
10
Reduce heat to simmer.
11
Allow kale to wilt into the broth mix until a deep, dark green color, about 15 minutes.
12
Serve over a pile of chow mein noodles and drizzle lightly with olive oil.

913

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Plus More To Serve, 1 whole Onion, Sliced Into Strips, 5 cloves Garlic, Minced, 2 cans (15 1/2 Oz. Size) Chickpeas, and more.

Yes, Kale and Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale and Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions