Chickpeas with Kale and Pan-Roasted Tomatoes

IMG_9697.jpg

Ingredients

  • 1 cup brown rice or pasta
  • 2 tablespoons olive oil
  • 4 small plum tomatoes, halved lengthwise
  • 1 small bunch kale, thick stems removed
  • 2 garlic cloves, minced
  • 1 15-ounce can chickpeas, rinsed
  • 2 tablespoons fresh lemon juice

Directions

  1. Cook the rice or pasta according to the package directions.
  2. Heat olive oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
  3. Reduce heat to medium and add the kale, garlic, and 2 tablespoons water to the skillet. Cook, tossing, until the kale wilts, 2 to 3 minutes.
  4. Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes.
  5. Serve over rice or pasta.

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s