Smoky Kale & Garbanzo Chick Peas Recipe and Kale Salad

garbanzo beans

🥗Healthier: edamame

💰Cheaper: canned white beans

Canned white beans are often less expensive and readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option for sautéing.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Sweet paprika can provide a similar color without the cost.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Collard greens are often more affordable and have a similar texture.

Introduce the recipe and ingredients, mentioning the source of the kale and other vegetables.

Chop the red Russian kale and set it aside.

Heat a couple of tablespoons of pure sesame oil in a wok or frying pan over medium heat.

Dice onions and add them to the hot oil.

Add minced garlic to the onions once they are slightly softened.

Add canned diced tomatoes to the mixture, using a full cup instead of half a cup as stated in the recipe.

Add about a teaspoon of liquid smoke to the mixture.

Add smoked paprika to the mixture, adjusting to taste.

Add Goya chickpeas to the mixture and stir everything together.

If desired, substitute oil with apple cider vinegar or balsamic vinegar for sautéing.

Prepare the kale stems by saving them for stir-frying or roasting with potatoes for about 15 minutes at 425°F.

Introduce the kale salad preparation, mentioning the nutritional benefits of kale and the importance of vitamin C for iron absorption.

Prepare the dressing by combining one cup of extra-virgin olive oil and one cup of balsamic vinegar in a bowl.

Add minced garlic, a teaspoon of pink Himalayan salt, and a teaspoon of agave to the dressing mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary