Ingredients
1 can pre-cooked chickpeas/garbanzo beans
1 bunch Kale, tough stems removed and chopped
1/4 cup thinly sliced shallots
6 cloves garlic, thinly sliced
Red pepper flakes to taste
salt to taste
1 tbsp Olive oil
Juice and zest of 1 baby lemon
Preparation
Drain and rinse the chickpeas. In a large non-stick pan, heat the olive oil and saute the shallots and garlic till soft. Add salt and the chickpeas and saute till the chickpeas turn golden and crusty, about 8-10 minutes. Add the red pepper and mix well. Add the kale and saute for 2 minutes. Remove from the heat and add the lemon zest and lemon juice and mix well. Season with more salt if needed. Serve warm or at room temperature.
