Ceci e Cavolo Nero (Chikpeas and Kale)

This is a great autumn-winter dish when kale is in season. It is tasty and healthy side dish or main dish for a light meal. This is a perfect vegetarian/vegan recipe but omnivores love it too, like me!!!

Chickpeas are legumes with a remarkable nutritional profile: good source of vegetable protein, vitamins, minerals (iron, magnesium and potassium), and fiber that act as prebiotics in your gut. They are low in fat. They are called the poor’s man meat, due to their nutritional value.

Kale is a highly nutritional vegetable, rich in vitamin A and vitamin C, folic acid (if consumed raw) and potassium.

CECI E CAVOLO NERO (CHICKPEAS AND KALE)

Total preparation time: 30 minutes     Cooking time: 25 minutes         Servings: 4

INGREDIENTS
200 g (7 oz) kale
500 (18 oz) chickpeas, cooked, rinsed and peeled
1 medium onion, finely sliced
2-3 hot fresh chili pepper, finely chopped
4-5 tablespoons extra virgin olive oil
Sea salt to taste

DIRECTIONS
1. Wash the kale with plenty of water, remove center ribs and stems, cut the leaves crosswise into 1 cm ( ½-inch) strips.
2. In a large skillet on medium heat sauté the onion with oil until onion is softened. Add the chili pepper and then the kale, stir it to combine with the onion. Season with salt and add a few tablespoons of water. Cover, reduce heat to medium-low, stirring occasionally and adding some water if the pan begins to dry out. Cook for about 15-20 minutes until kale leaves are tender.
2. Add the chickpeas, mix well gently avoiding to break them and cook for a few minutes to mix the flavors.
3. Taste and adjust for seasoning, and serve warm or room temperature. A drizzle of olive oil doesn’t hurt.

Note: If you have time I would suggested to use dried chickpeas and prepare them, they are much tastier.
Day 1: Soaking
Rinse the chickpeas under cold water, then place in a large glass bowl. Fill the bowl with plenty of water to cover generously (about 5 cm above the level of the legumes). Cover with a lid and soak overnight (at least 6- hours, longer it is better).
Day 2: Cooking
Drain and place in a pot with fresh water and a bay leaf. Cook until tender, from 70 to 90 minutes, depending on how fresh they are. The right cooking time should be indicated on the package. A few minutes before they are done, add some salt. Salt should be added at the very end of cooking, because salt keeps legumes from softening.
You can store them in fridge in a glass container covered with a lid for a few days. Before use, rinse under cold running water and drain.