Best 3 Spicy SautÉed Kale Chickpeas Recipes
**Kick-start your healthy eating journey with our tantalizing Spicy Sautéed Kale and Chickpeas recipe!** This delightful dish combines the earthy flavors of kale with the nutty goodness of chickpeas, creating a symphony of taste and texture. Infused with a zesty blend of spices, this sautéed kale and chickpeas recipe promises a delightful culinary experience. Accompanying this main course are two equally enticing recipes: a refreshing Cucumber Salad with a tangy dressing and a creamy Avocado Tahini Dip that adds a luscious touch to the meal.
**Our Spicy Sautéed Kale and Chickpeas recipe** is a delectable blend of flavors and textures. Sautéed to perfection, the kale retains its vibrant green color while acquiring a tender-crisp texture. Chickpeas add a hearty bite and a nutty flavor that complements the kale beautifully. The harmonious blend of spices, including cumin, coriander, and red pepper flakes, infuses the dish with a delightful warmth and depth of flavor.
**The Cucumber Salad recipe** offers a refreshing contrast to the spicy kale and chickpeas. Thinly sliced cucumbers are tossed in a tangy dressing made with lemon juice, olive oil, and a hint of honey. The result is a light and crisp salad that cleanses the palate and adds a refreshing touch to the meal.
**The Avocado Tahini Dip recipe** adds a creamy and flavorful element to the spread. Mashed avocados are combined with tahini, lemon juice, and a touch of garlic to create a smooth and luscious dip. This velvety dip is perfect for pairing with the sautéed kale and chickpeas, providing a cooling and creamy balance to the dish.
**With its vibrant flavors, contrasting textures, and easy preparation, this Spicy Sautéed Kale and Chickpeas recipe is sure to become a favorite in your kitchen. Whether you're a seasoned home cook or new to the culinary arts, this recipe promises a delicious and wholesome meal that will tantalize your taste buds.**
APRIL'S SPICY CHICKPEA SOUP WITH KALE
My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!
Provided by Linda
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
- Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 33.3 g, Cholesterol 7.2 mg, Fat 6.3 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1507.2 mg, Sugar 3.7 g
INDIAN KALE WITH CHICKPEAS
This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!
Provided by Lady Laff
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
- Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g
SPICY KALE AND CHICK-PEA STEW
Steps:
- In a large saucepan simmer the chick-peas in the water, covered partially, for 1 1/2 hours, or until they are tender. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes. Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the orégano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew, stirring ocassionally, for 1 hour. Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice.
Tips:
- For a crispier kale, sauté it in batches, avoiding overcrowding the pan.
- Use fresh kale for the best flavor and texture.
- If you don't have red pepper flakes, you can substitute cayenne pepper.
- To make the dish vegan, omit the feta cheese or use a vegan alternative.
- Serve the sautéed kale and chickpeas immediately, or store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This spicy sautéed kale and chickpeas recipe is a quick, easy, and healthy dish that's perfect for a busy weeknight meal. The kale is packed with nutrients, while the chickpeas add protein and fiber. The dish is also relatively low in calories and fat, making it a good choice for those watching their weight. If you're looking for a tasty and nutritious dish that's easy to make, this spicy sautéed kale and chickpeas recipe is a great option.
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