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recipe: fried chickpeas with kale & meatballs

September 9, 2010

So, have I told you that kale is my new favorite vegetable? Because it is. If you haven’t used it, you need to! Kale chips, zuppa toscana (though I have yet to make this amazing Olive Garden soup), and now, fried chickpeas with kale & meatballs.

One of my favorite food blogs is this neat little gem called “Everybody Likes Sandwiches“. The author is very creative, especially with her cooking. A constant inspiration for me to use fresh ingredients and to eat as healthy as possible. Well, I was perusing her blog one day and saw a great picture of this particular dish, using kale, chickpeas and sausage. I thought, why not? She adapted her recipe from NY Times and I’ve very slightly adapted my recipe from hers. Thanks, Jeannette at Everybody Likes Sandwiches!

Fried Chickpeas with Kale and Meatballs
(very slightly adapted from Everybody Likes Sandwiches)

Ingredients

  • 1/2 of a small yellow onion, chopped finely
  • 2 tsp minced garlic
  • 1 tbsp olive oil
  • 1 can chickpeas, rinsed and dried
  • 10 already-cooked turkey meatballs, cut in half
  • 1 bunch kale, washed well and torn into pieces

1. Heat olive oil in a saute pan over medium high heat and cook onions and garlic, until the onions are translucent. Take care not to burn the minced garlic (lower heat a tad if necessary).
2. Add dried chickpeas and fry with the onions and garlic for about 4 minutes. Then, lower heat to medium and cook for 2 minutes. Then put the heat back to medium high heat.
3. Add the cut-up meatballs and “cook” for a few minutes.
4. Add the kale, then put about 1/8 cup to 1/4 cup of water in the pan. Stir the kale well into the other ingredients and cook until the kale is bright green. Season to taste with salt and pepper.

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Result? Pretty good! This dish will definitely make another appearance on my menu but next time, I’m getting the “bad” stuff – Italian sausage! Forget “healthy” – the turkey meatballs were okay but it just wasn’t quite right. I think the Italian sausage will give the dish more flavor and a kick that was lacking this time around. But, you live and you learn! Also, we might add some chunky tomato sauce or maybe sun-dried tomato pesto (the fried chickpeas can be a bit dry) next time around. Feel free to experiment and add other good things in this dish.

I. LOVE. chickpeas!

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