This is another recipe I used for a retreat. It was a hit! The original recipe called for Swiss chard but i had a ton of kale left so I used that. It was super easy to make, but required some prep work. I mixed the chickpeas before I sauted the onions and garlic. It allowed the chickpeas to marinate in the juice before cooking them. I also set out avocados, hemp seeds, chia seeds, and nutritional yeast for toppings, although none are necessary. The trick is to slowly saute the onions and garlic on low heat for at least 20 minutes. This allows the flavors to really develop, but feel welcomed to shorten the time as per recipe.
I can see this being stuffed into a tortilla, wrap style, for an quick and easy meal to take along when in the run.
Kale and Chickpea Scramble
I can see this being stuffed into a tortilla, wrap style, for an quick and easy meal to take along when in the run.
Kale and Chickpea Scramble
1 tbsp oil
½ white onion, thinly sliced
4-5 garlic cloves
1 can of chickpeas, rinsed and drained
3 tbsp nutritional yeast
Juice from ½ lemon, ½ lime and zest of both
1 tsp turmeric
½ tsp salt
3 large Kale leaves, de-stemmed and roughly chopped
Heat oil, add onions, and garlic. Saute for 5 - 7 minutes.
In a separate bowl mix chickpeas, nutritional yeast, lemon & lime juice and zest, turmeric, and salt into a bowl and smash.
Place chickpea mix into skillet with onions and cook for 3 - 4 min.
Add kale and wilt slightly.
Serve immediately.
Let me know if you make it, I'd love to what you think, and any changes u made to improve this.
Eat and be merry!
Let me know if you make it, I'd love to what you think, and any changes u made to improve this.
Eat and be merry!