I took this recipe and turned it from a salad into a side dish by sauteeing the kale. (I'm not crazy about raw kale.)
I thought the recipe on her site was a little hard to follow, so I reformatted a bit. Definitely check out her site for pretty pictures.
For the Chickpea/Garlic roasting
- 1 15-ounce can chickpeas, rinsed, drained and thoroughly dried
- 1.5 Tbsp olive oil
- 2 t cumin
- 1 1/2 t garlic powder
- 1 t paprika
- 1 t minced ginger
- 1/2 t coriander
- 1/2 t cardamom
- 1 head garlic
- Pre-heat oven to 375 F.
- Drain and rinse chickpeas. Dry on a towel, put in a mixing bowl with the oil.
- Add spices to chickpeas, mix well.
- Separate garlic, leave skin on. Toss in a small bowl with some more oil.
- Put garlic and chickpeas on a baking sheet, bake for 20+ minutes, stirring midway through. You want them nicely brown.
- Follow steps below while waiting for this to finish.
For the Kale/Dressing
- 10 ounces (~6 cups) kale
- 1/4 c tahini
- 2 T olive oil
- Juice of 2 lemons
- 2 T honey
- Pinch each salt + pepper
- While the chickpeas/garlic are roasting, get rid of the kale stems and chop the rest into medium/small pieces.
- Put a large stockpot on medium with some olive oil.
- Sautee the kale, toss in some salt and 1-2 T lemon juice.
- Once the garlic/chickpeas are done, peel off and discard the garlic skins.
- Put the garlic into a small bowl (or mortar/pestle) with the tahini, honey and remaining lemon juice. Smoosh together until it's a semi-uniform paste. Adding a little hot water here may make this easier.
Almost Done!
- Add the chickpeas and tahini/garlic paste to the kale, mix well.
- You will be tempted to eat this now, but don't! Put it in the fridge and let it chill for a few hours. Serve cold! It's snacktastic, and super good for you.
Note: Is there much nutrition in kale stems? They're kind of annoying, so I ditch 'em. Keep them if you want!
Potato-phone photo here! Here's the link again to her site to see the original recipe and much better photos...
bon appetit
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