So simple, so delicious, these chickpeas couldn’t be easier. You can also try this on a slice of toast for an easy lunch. I find the aroma from the sauteing paprika and garlic powder intoxicating, and the spices really transform the chickpeas.
Serves 4
Ingredients
- 2-3 tsp. extra virgin olive oil
- 2 cups cooked chickpeas, drained and rinsed
- 3 big kale or collard leaves, finely chopped
- 2 tsp. sweet paprika
- 1 tsp. garlic powder
- Salt and pepper
- 1 Tbsp. water
Directions
Heat a wide skillet over medium heat. Add the oil and swirl it around in the pan. Stir in the chickpeas, kale, paprika, and garlic powder, and season with salt and pepper.
Drizzle in the water and saute the mixture until the greens wilt and the chickpeas are warmed through. Add more water if needed to maintain a smooth consistency and glossy appearance – it should not look dry.
Nutrition facts per serving: Calories 421; protein 21.5 g; fat 8.5 g; carbs 68.4 g.
Excerpted from The Vegan Family Cookbook by Anna Pippus. Copyright © 2021 Anna Pippus. Photography ©2021 Anna Pippus. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. \All rights reserved.
Read This Story in Our 30th Anniversary Digital Edition
Celebrate 30 years of Canada’s best health and fitness publication!
Explore future trends in health, fitness and food in this special 30th anniversary edition. Find our favourite tech and kitchen must-haves, then work out with two of IMPACT Magazine’s Canada’s Top Fitness Trainers before making one of our delicious plant-based recipes – all inside this issue!
