Braised Chickpeas with Kale & Porcini

HomeClinics & ProgramsELLICSR KitchenBraised Chickpeas with Kale & Porcini

Skill Level	Easy

Preparation Time	10 minutes	Total Time	25 minutes
Servings	4	Cost Per Serving	$1.65

2 cups	Chickpeas (drained if canned or soaked overnight if dry)
2 cups	Dinosaur or Curly Kale, large stems removed and roughly chopped
1/4 cup	Dried Porcini Mushrooms (or any dried mushrooms)
1/2	Medium Onion, roughly chopped
1	Carrot, small dice
1 clove	Garlic, crushed
4-5	Rosemary Needles
1/4 cup	Parsley, roughly chopped
2 tsp	Lemon Juice
1 tbsp	Olive Oil or Grape Seed Oil
1 tsp	Chili Flakes (optional)
2 tbsp	Greek Yogurt
1 cup	Boiling Water
To taste	Sea Salt and Freshly Ground Black Pepper

Start by soaking your dried mushrooms in about a cup of boiling water.
Add your oil to a large sauté pan over medium heat.
Add your onions to the pan and cook for about 3 minutes, until softened. Add your garlic, carrots, rosemary and chili flakes (optional). Cook for about 5 minutes.
Add your chickpeas to the pan. Remove your porcini mushrooms from the boiling water, roughly chop them, and add them to the pan.
Add the soaking liquid from the mushrooms to the pan. Reserve the last tbsp or so because it usually contains a bit of grit.
Bring the contents of the pan up to a boil, then reduce heat to medium low so they simmer gently. Add your kale, and stir through. Cook for about 5 more minutes. Remove from heat.
Finish by stirring in a little bit of yogurt, lemon juice and parsley. Season to taste.

PDF link to nutrition facts table for chickpeas braised with porcini and kale.

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