You need to begin this recipe the night before you plan to serve it by soaking the chick peas or you may soak the check peas early in the morning and they will be ready to cook in the evening.

For 4 Servings

Ingredients

- 1 cup dried chick peas, soaked overnight and cooked for one hour or more until tender
- 1 bunch kale, washed, stem and spine removed
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 – 3 garlic cloves chopped fine
- 2 tablespoons fresh lemon juice
- 1/3 cup freshly grated parmesan cheese
- Sea salt to taste

Preparation

1. Put 1 cup of check peas in a bowl and add enough water to cover by at least 3 inches.
2. Put the bowl in some out of the way corner of your kitchen and leave overnight or for 8 hours.
3. Drain and rinse the soaked chick peas in a colander and place in medium pot.
4. Add enough water to cover by 3 inches.
5. Cover and turn the heat on to medium.
6. When the water comes to a boil, adjust the heat so that it simmers steadily, but gently.
7. Cook the chick peas until tender, but not mushy, about 45 minutes to 1 hour.
8. Taste them periodically so you will know when they are done.
9. You may add salt only when they are almost completely tender so that their skin does not dry and crack while cooking.
10. Keep chick peas in their cooking water until you are ready to use them. (a well cooked check pea can be easily mashed on the roof of the mouth with the
    tongue)
11. In the meantime, bring another pot of salted water to a boil.
12. Add kale making sure all kale is submerged in water.
13. Allow to boil for 3 – 4 minutes. Drain in colander and set aside to cool.
14. When kale is cool enough to handle; squeeze any excess water out with finger tips.
15. Cut kale into thin strips and then cut again crosswise.
16. Saute garlic in olive oil over medium heat until golden but not browned. (watch carefully it just takes a minute or so)
17. Add kale and sauté, stirring and turning for 2 – 3 minutes until well coated.
18. Place kale and chick peas in serving bowl, stirring to mix together.
19. Add lemon juice and top with sea salt and Parmesan cheese.
20. Serve warm or at room temperature.

Tags: chick pea salad, chick peas, colander, garbanzo beans, kale, lemon juice, parmesan cheese
Posted in Healthy Eating, KTC-recipes