By Susan Pagani, Communications Director
I’ve been cooking my beans from scratch since college probably, but for some mysterious reason I only just started making homemade chickpeas this year. Viva la difference! It’s like discovering a whole new bean — tender, nutty and delicious.
Here’s my advice: Save the canned garbanzos for things you are whirling up with flavorful ingredients like garlic and tahini; if you are eating a whole bean, homemade chickpeas are so much more delicious their worth the small amount of work it takes to make them yourself.
In this recipe, the beans soak up the heat of the pepper flakes and the salty oil and so are extra creamy and savory nestled in the delicious kale. Add bright flecks of lemon and it’s a fine thing, lovely on either rice or noodles.
Spicy Kale & Chickpeas
Adapted from the incredibly useful “Super Natural Everyday” by Heidi Swanson.
(Serves 4 to 6)
3 tbsp. extra virgin oil
4 cloves garlic, finely chopped
1/2 tsp. red pepper flakes (or more!)
Salt, to taste
One bunch Kale, chopped
Grated zest of 1 lemon
2 cups chickpeas, cooked
1. Combine olive oil, garlic, red pepper flakes and 1 big pinches of salt in a large, cold skillet, and then heat on medium until the garlic starts to sizzle. Don’t let the garlic brown!
2. Toss the kale into the skillet and stir until they are wilted and tender.
3. Add the lemon zest and chickpeas and continue to heat until the chickpeas are warmed through.
4. Taste for salt and serve.
