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This is a quick and flavourful chickpea recipe. I am not typically a fan of chickpeas but I really do like this lemon garlic chickpea saute recipe. I love garlic and lemon so it makes sense.
Our daughter is a bit of a picky eater but she eats almost anything with chickpeas in it, so this one was a winner with the kids as well!
This is the time to pull out the fresh herbs from your garden if you have any. We used our favorites here but you can use whatever you like!
- Don't use an overpowering vegetable like turnip because it takes away from the lemon flavor.
- Add a pinch of dried or fresh rosemary to the final plate to really bring out the flavors!
I love red wine so you will usually only see me pair any entree with a merlot or cabernet. That being said, Anthony knows more about pairing and suggests a nice New Zealand Sauvignon Blanc. The mineral notes of the wine pair nicely with the subtle lemon and richness of the garlic and potatoes.
- Omit kale if you are not a fan. Our kids don't like kale at all so we don't force it on them, we simply take it out of their dishes.
- Substitute kale with chard or spinach.
- Add parsley or any other of your favorite herbs
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Since this has kale in it we don't recommend that you keep it as long in the fridge because the kale just won't taste nearly as good.
- Refrigerate: Keep in an airtight container for up to 2 days.
- Freezer: We don't suggest that you freeze this recipe, kale just doesn't taste as good after being frozen in our opinion.
- Reheat: You can use a microwave and heat for a couple of minutes. We prefer to saute in a pan on medium heat.
Lemon Garlic Chickpea Saute Recipe
- 2 potatoes medium size
- 1 tbsp olive oil extra virgin
- ½ onion small
- 1 green kale
- 1 garlic clove
- ½ cup vegetable broth
- ½ lemon freshly squeezed
- pinch salt and pepper
- 1 can chickpeas 15 ounce can, rinsed
- Cut potatoes into small cubes.
- Saute garlic and oil using a medium frying pan on medium heat.
- Add onions and saute for 5 minutes.
- Pour ½ cup of veggie broth into saute pan and cover with top for 10 minutes to let steam.
- Once potatoes are soft, remove the cover and cook until liquid is almost gone.
- Add kale and chickpeas. Saute until kale wilts.
- Add lemon juice (about ½ lemon) herbs and salt/pepper.
- Saute for an additional 2 minutes.
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