Best 2 Chickpea Tomato Kale Jumble Recipes
Embark on a culinary journey with our tantalizing Chickpea, Tomato, and Kale Jumble, a vibrant and flavorful dish that will delight your taste buds. This wholesome recipe combines the earthy goodness of chickpeas, the tangy sweetness of tomatoes, and the hearty texture of kale, creating a symphony of flavors and textures. With the addition of aromatic herbs and spices, each bite promises a burst of Mediterranean magic.
But that's not all! This article offers a treasure trove of additional recipes to satisfy every palate. From the comforting warmth of Slow Cooker Tuscan Sausage and Kale Soup to the tangy zing of Lemon and Herb Chickpea Salad, each recipe is crafted with care and attention to detail. Dive into the creamy depths of our Avocado and Kale Pesto Pasta, where fresh basil and kale dance harmoniously with creamy avocado and nutty Parmesan cheese.
For a lighter option, explore our refreshing Quinoa and Chickpea Salad, packed with colorful vegetables and tossed in a zesty lemon-tahini dressing. And if you're craving a hearty and satisfying meal, try our hearty Chickpea and Vegetable Curry, where chickpeas and an array of vegetables simmer in a rich and flavorful curry sauce.
CHICKPEA TOMATO KALE JUMBLE
The vegetables in this dish combine to make it very flavourful, although it is very simple to prepare. Aromatic and filling, this will surely please on a cool day!
Provided by Elise and family
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Fry garlic in olive oil in a large, deep frying pan.
- Add tomatoes. Gently break apart in the pan with a big spoon. Add chickpeas, salt and pepper, and chilis (if desired). Simmer on medium-low heat, stirring occasionally to evenly mingle spices with tomatoes and chickpeas.
- Boil water in a large pot with a lid, about a quarter full.
- Wash and chop pepper and kale.
- Add pepper to chickpeas pan.
- Add kale to pot of boiling water and cover with lid. Cook one minute.
- Remove kale from boiling water with tongs and add directly to chikpeas mixture, still in the pan. Stir everything together.
- Serve in pasta bowls (especially if you like the "juice" as we do!). Enjoy!
COUSCOUS WITH TOMATOES, KALE AND CHICKPEAS
The topping for this couscous isn't too much more complicated than making a tomato sauce with blanched kale and chickpeas added. Reconstitute the couscous, then start the topping. By the time the topping is done the couscous will be ready to steam in the microwave.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
- Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
- By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
- Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 10 grams, Fiber 21 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1052 milligrams, Sugar 12 grams
Tips:
- Use fresh, ripe vegetables. This will ensure the best flavor and texture in your dish.
- Don't be afraid to experiment with different spices and herbs. A little bit of cumin, coriander, or chili powder can add a lot of flavor.
- Cook the kale until it is just wilted. Overcooked kale will be tough and chewy.
- Serve the dish immediately. This will prevent the kale from getting soggy.
Conclusion:
This chickpea, tomato, and kale jumble is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The combination of chickpeas, tomatoes, and kale creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you are looking for a healthy and delicious meal, give this chickpea, tomato, and kale jumble a try.
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