Recipe Instructions:
ingredients
1 15 ounce can of chickpeas, rinsed and patted dry
2 cloves of garlic, finely minced
1–2 tablespoons of olive oil
1 1/2 cups of kale, washed and patted dry
1/2 cup of fresh chopped leafy herbs (I used basil since it’s in season but cilantro, parsley, etc would be great! you can also mix them).
salt and pepper to taste
optional: 1-2 fried eggs (poached would be great as well!)
instructions
Place your cleaned and dried chickpeas in a large skillet over medium heat. Add in the minced garlic and 1 tablespoon of olive oil. Stir to combine.
If needed/ desired, add in more olive oil. I wanted to minimize the amount of oil I was adding in so instead, I added a bit of water to the skillet to keep it from getting to dry. Within minutes, the water is absorbed/ evaporated. Add even more if needed.
Cook for 10 minutes or until the chickpeas begin to crisp up.
Salt and pepper to taste (this is a good time to add other spices if desired…turmeric maybe? or cumin?)
Turn the heat to low and add in the kale and fresh herbs. Continue to cook until the greens are wilted. Take off of heat.
Top with a fried egg and enjoy!!
