there's something to be said about bowls of kale & the ever-so tasty chickpea! they make for a combination of excellence! when i saw Cyn had made some scrumptious braised winter greens with chickpeas i knew we needed to make some for ourselves! have you all been to What The Hell Does A PinkHairedGirl Eat? yet? if you haven't - you've gotta get a move on! Cyn's blog is the best! she cranks out some amazingly awesome food & her food porn = most glorious!
for our dinner last night we sauteed some kale with a ton of garlic & served it with sauteed chickpeas, tahini yumminess, and bulghur. oh-so awesome, indeed! a while back we made Alice's black-eyed pea millet-kale stir fry & kind of combined the braised greens recipe with Alice's recipe to make these bowls of deliciousness! here's what we did...
ingredients for the braised kale, bulghur, 'n chickpeas:
1 large bunch of kale, rinsed, de-stemmed, and torn into bite sized pieces
1 tbsp olive oil, divided
2 cups cooked chickpeas
10 cloves of garlic, crushed & minced, divided
1/4 tsp sea salt, divided
2 tsp liquid braggs
1/2 cup bulghur, rinsed & drained
1/2 cup water + 4 tbsp, divided
1/2 not-beef bouillon cube
ingredients for the tahini dressing:
3 tbsp tahini
2 tbsp water
juice from half a lemon
1 large clove of garlic, crushed & very finely minced
2 tbsp finely chopped fresh parsley
1/2 tsp sea salt
what you'll need:
- small pot + lid
- 2 large skillets + 1 lid
- small mixing bowl
what'cha gotta do:
combine all the tahini dressing ingredients in the small mixing bowl. easy peasy!
place bulghur, 1/2 cup + 2 tbsp water, & the 1/2 not-beef bouillon cube in the small pot. bring water to a boil. stir bulghur & cover with lid. remove from heat & set aside for 25 minutes. remove lid when done & fluff with a fork (season with black pepper if you like).
meanwhile, divide the olive oil between the two skillets & heat both skillets to medium-high. in one skillet saute the chickpeas until they start to brown just a tad. add half the minced garlic & 1/8 tsp sea salt to the skillet with the chickpeas & saute until the garlic becomes fragrant (do not let it brown). remove from heat. saute kale for 2 minutes in the other skillet. add 2 tbsp water & cover the skillet. let the kale "steam" for 2 minutes; remove lid & stir. add in the remaining garlic, 1/8 tsp sea salt, & liquid braggs. saute for just another minute & remove from heat. place a little bulghur in a bowl, add kale & chickpeas - then drizzle on the tahini goondness. we topped it all with a few toasted pumpkin seeds. hooray for a simple, tasty meal! mmmmmmmmmmmmmmmmm!
p.s. - this recipe makes for 2 large servings or four smaller ones.