Weekly Recipe #95: Spicy Kale & Chickpeas

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By Susan Pagani, Communications Director 
I've been cooking my beansfrom scratch since college probably, but for some mysterious reason I only juststarted making homemade chickpeas this year. Viva la difference! It's likediscovering a whole new bean -- tender, nutty and delicious.
Here's my advice: Save thecanned garbanzos for things you are whirling up with flavorful ingredients likegarlic and tahini; if you are eating a whole bean, homemade chickpeas are somuch more delicious their worth the small amount of work it takes to make themyourself.
In this recipe, the beanssoak up the heat of the pepper flakes and the salty oil and so are extra creamyand savory nestled in the delicious kale. Add bright flecks of lemon and it's afine thing, lovely on either rice or noodles.
Spicy Kale & Chickpeas Adapted from theincredibly useful "Super Natural Everyday" by Heidi Swanson.
(Serves 4 to 6)
3 tbsp. extra virgin oil4 cloves garlic, finelychopped1/2 tsp. red pepper flakes(or more!)Salt, to taste One bunch Kale, choppedGrated zest of 1 lemon2 cups chickpeas, cooked
1. Combine olive oil,garlic, red pepper flakes and 1 big pinches of salt in a large, cold skillet,and then heat on medium until the garlic starts to sizzle. Don't let the garlicbrown!2. Toss the kale into theskillet and stir until they are wilted and tender. 3. Add the lemon zest andchickpeas and continue to heat until the chickpeas are warmed through. 4. Taste for salt andserve.