Sauteed Kale and Chickpeas with Tomatoes

Again, grabbing things from the fridge to use up from our last veggie box, and we enjoyed this so I think it's worth sharing.

1 bunch kale, de-stemmed and cut into ribbons
1 qt heirloom cherry tomatoes, halved
1 can chickpeas (garbanzo beans), drained and rinsed
1 clove garlic
1 tbsp olive oil
1 tsp red wine vinegar
coarse salt, fresh ground pepper

In a saute pan with a lid, heat the oil and garlic over med-high heat.  Add the kale and saute until bright green.  Add tomatoes and beans and cook, stirring, until softened.  Add 1/4 cup water to pan, lower heat and cover.  Cook until kale is softened and liquid is mostly gone.  Remove from heat.  Sprinkle with vinegar.  Season with salt and pepper to taste.

Serves 2

Calories:  346, 52g (60%) Carbs (11g Fiber), 10g (26%) Fat, 12g (14%) protein

Indian-inspired chickpeas, potato and cauliflower

Something I've been making quite a bit lately with the cauliflower we are getting in our produce box:

1 large potato, peeled if thick-skinned, boiled for about 5 mins and well drained
1 head cauliflower, boiled for about 10 mins and drained well
1 can chickpeas, rinsed and drained well
1 can stewed, chopped tomatoes in juice

Separately combine:
1 minced clove garlic

1 tsp each of:
Fresh minced ginger root
Cumin
Coriander
Tumeric

and 1/2 tsp each of:
salt
black pepper
cardamom
cilantro (dried)
chili powder
Cayene pepper


Fry the spices in 2 tbspns of olive oil for about 10 seconds.  Add the chickpeas, potato and cauliflower and toss to coat.  Cook for about 2 mins, stirring so the spices do not burn.  Add 1 cup of water plus the can of stewed tomatoes and simmer, uncovered about 6 mins.

This is delicious served with plain nonfat Greek yogurt!  You can also add a little bit of diced, sweated eggplant if you like with the veggies.

as written:
293 calories per serving
52g Carbs (71%), 5g Fat (15%), 10g 14%) Protein