Tuesday, February 17, 2009

garlicky kale 'n chickpeas with tangy tahini dressing

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.

19 comments:

Mandee said...

Ooohers, looks like a great wintery meal! And I love the idea of tangy tahini dressing, I am so going to try that, thanks!!

Georgia said...

oh my goodness that looks so good - Kale has just come back at the market and i don't really care that it is still technically "summer" here - its cold enough to be autumn - I am going to make this very soon. Will let you know how it goes!!

shellyfish said...

My mouth is literally watering, jessy! Those flavours all together - hourrah! Can you air mail me some kale? Tee hee!

The Voracious Vegan said...

This is the most amazing thing I've ever seen. It has all of my most favorite delicious things piled into one scrumptious tasty bowl. I love it.

I so wish we had kale in this $&%^%!@ country. Grrr.

Jeni Treehugger said...

Oooh that does look yummy. I need some Kale NOW!

seitanismymotor said...

I bought some kale today! Garlic, tahini dressing and kale sounds like the way to go, thank you for the inspiration :D

Lisa (Show Me Vegan) said...

greens, grains, tahini, and chickpeas sounds sooo good! Awesome recipe.

Kiersten said...

That sounds so good. I recently tried kale for the first time and found out how much I LOVE it. Now I'm obsessed.

VeggieGirl said...

BEYOND delish.

Lauren said...

You know I love kale!!! Thanks for a great new recipe! This looks soooo yummy!!

tahinitoo said...

First: a meal in a bowl
Second: tahini sauce
Third: greens
Fourth: grains
Fifth: seeds

I love this recipe and I will make it very soon!!!!!

Bianca said...

I need to try that! I love kale with tahini sauce now, and I bet I'd really love it with chickpeas too.

Cynthia said...

Oooh, you definitely improved on my version! That tahini sauce looks glorious. And I love, love, love kale, esp with tahini.

Joanna said...

jessy!!!! i miss you, girlie!!!! your dinner looks delicious as usual. i love kale. my mom makes this pasta with kale, angel hair, and bacon (i know, not vegan) that i used to eat when i did eat meat. i'm sure tempeh would taste good in it to though.

i have a question for you. do you know coughing/sore throat fixes?? my throat is on fire and my sister has had bronchitis for a week. i don't want to get this but it seems like it's already got me!

River said...

Jessy, that bowl is full of awesome healthful goodies! I feel healthier and stronger just by thinking about it. Thanks for the link to Cyn's blog, I'm checking it out now!

Jes said...

Some of my favorite things all in one bowl?! Pass it over!

Vegetation said...

There is no end to the deliciousness you post (that of course is a good thing)! YUM!

aTxVegn said...

Oh boy, I've got a fresh bunch of kale in the fridge and now a great recipe to use it in!

Jennifer (of Veg*n Cooking) said...

Oh yummy. You know, I have actually been craving kale lately, I don't eat it enough. And I have everything else (except the kale) to make this mighty tasty sounding recipe. I'm going to have to soak more garbanzo beans soon.

One question, I see you use a no-beef bouillon cube, I have never seen those, would it be alright to just substitute a veggie bouillon cube?