Sometimes I get tired of chicken, and more chicken, and more chicken…yet I want something hearty to eat. Kale is good for you, right? And chickpeas are a great source of protein. So how do you combine the two with a little zing? Here’s a great Recipe from the New York Times. It is a crowd pleaser, and you can adjust the spiciness by adding more or less crushed red pepper. I also skip the part about pulsing the tomatoes in the food processor. Just using diced tomatoes seems to do the trick and creates a more stew-like sauce. And who needs the extra piece of equipment to clean! Also, usually I just follow the directions on the container for making couscous. This also tastes good with other grains…rice, whole wheat pasta, as either a Main course or a side dish. Enjoy!
Chickpea and Kale Stew
22 Tuesday Oct 2013
Posted Main Courses, Sauces, Sides, Vegetablesin