Roasted Chickpeas and Kale

This is a nice mix that we've tried and it works very well. The original called for collard greens instead of kale, but I like kale, so the substitution was made. I'm also finding that chickpeas are a nice addition to many meals we make.


Ingredients:

2 cans organic chickpeas, drained and rinsed
1 organic red onion, cut in half and sliced
Extra virgin olive oil
2 teaspoon cumin
Sea salt
Black pepper
3-4 cloves garlic, chopped fine
1 shallot, chopped fine
1 bunch kale

Directions:
Preheat oven to 375 degrees

Line a baking sheet with tin foil. In a medium bowl, combine chickpeas and red onion. Drizzle olive oil on top then sprinkle 1 teaspoon cumin, salt and pepper and stir. 

Once evenly seasoned, transfer to baking sheet and roast for 25 minutes. At the half way mark, pull pan out, give it a shake, rotate and put it back in the oven. You will know when they are done because the chickpeas should be slightly crunchy and roasted on the outside; the onions will be tender and caramelized.
Meanwhile, heat a large pan on medium-high. Add some olive oil, garlic and shallots. Let cook for 30 seconds or until slightly translucent.

To the garlic and shallots add the kale, stir and sprinkle remaining 1 teaspoon cumin and more salt and pepper. Once everything is evenly distributed, reduce heat to low, cover and let sit, stirring occasionally.

Let cook for about 5-7 minutes. You will know they are done when the kale is wilted.
Once your chickpea onion mix is roasted and the kale is wilted, it's time to plate.





Source: http://www.lapuremama.com/