Around 3 1/2 years ago, I went to Silly’s restaurant in Portland, Maine for the very first time. I had just turned vegan, so I was experimenting with plant based dishes a lot. I decided to order a meal featuring chickpeas and kale. It looked a little strange at first, but after a few minutes I finally built up the courage to take a bite. Wow, was I shocked. It was absolutely delicious.
So, I decided to try to recreate it at home. I found a similar recipe to the one at Silly’s on about.com. Instead of broccoli, spinach or chard, I used kale. It was almost as good as the one I had at Silly’s. Most of the kids at home liked the dish.
Give this dish a try with kale or even spinach or chard. You won’t be disappointed. Enjoy this dish that you can also add some cooked kidney beans and cabbage to and enjoy that vegan thing.
3 tablespoons olive oil
2 large chopped cloves of garlic
3 cans of chickpeas
Pinch of sea salt
1 large bunch of kale
Heat olive oil in a saute’ pan over medium heat. Cook garlic for 5 minutes or until soft. Drain and rinse chickpeas and then add them to the garlic. Cook for a minute and add some sea salt and a cup of water. Cover and let simmer for 10 minutes, stirring occasionally, adding more water if the mixture becomes dry. Add kale, stir gently and cover. Allow kale to wilt for 5 minutes or until tender. Then serve immediately.