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1
Preheat oven to 400 degrees F. In a medium bowl, combine all ingredients so the chickpeas are evenly coated in oil. Transfer to a cookie sheet.
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2
Bake for 10 minutes, then shake the pan. Bake another 10-15 minutes until the chickpeas are brown and crispy. Remove from oven, transfer the chickpeas to a bowl, set aside cookie sheet and turn the oven down to 350 degrees.
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3
While the chickpeas are roasting, heat a large frying pan over medium-high heat. Add the olive oil and once it's hot, add the onions, mushrooms, fennel and garlic stems. Saute for 3-4 minutes until the veggies start to brown, then add the zucchinis. Saute another 3-4 minutes.
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4
Add the bok choy and Swiss chard and saute until the greens are tender but the mushrooms and fennel still have a bit of bite. Season with salt and pepper to taste. Transfer the vegetables to a bowl.
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5
Deglaze the pan with the red wine, scraping up any bits in the bottom of the pan. Once the wine has reduced by half, add the beef stock and reduce until the sauce has thickened to your liking. Turn the heat off and add the butter, stirring until completely melted.
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6
While the red wine sauce is reducing, combine olive oil, kale, zest, sesame seeds and salt and pepper in a large bowl until kale is coated in oil. Transfer to a cookie sheet and bake in 350 degree oven for 10-15 minutes until the kale is crispy and slightly browned but not burnt (or it will taste bitter).,
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7
To serve, divide the sauteed vegetables into 4 shallow bowls. Drizzle red wine sauce on top. Divide chickpeas into the bowls and top with the kale chips.
