Spicy Sauteèd Kale and Chickpeas Recipe...


Let's be honest, this dish is perfect for breakfast with eggs, for lunch with salmon and for dinner with falafel and pitta bread...

3 large garlic cloves, very thinly sliced
1/4 cup coconut oil
1 bag organic kale, tough stems removed, leaves and tender (washed)
1 can (15 oz.) organic chickpeas, drained and rinsed
1 small fresh hot chili, seeded and minced, or a generous pinch
of red pepper flakes, paprika, garlic powder
1 tsp. Himalayan pink salt


In a large frying pan over medium heat, warm the garlic in the coconut oil, stirring often, until light brown. Place the kale in the pan. Cover and let it cook for about 2 minutes. Using tongs, turn the greens to coat with the olive oil and garlic. Add salt and pepper to taste. Cover the pan and cook until the kale for another 2-3 minutes. don’t overcook it, we don’t want to kill off all the benefits.

In a separate frying pan add coconut oil again, stir in the chickpeas, chili and salt and all the other spices. Increase the heat to medium and sauté until the chickpeas are heated through about 3 minutes. If you overcook the chickpeas they will turn into hard and dry little stones.  Remove from the heat, mix in with the kale and serve immediately. Serves 1 very hungry vegan person or two people served as a side dish.



Mamma Jones