Thursday, October 6, 2011

Veganly Chickpeas
  with Hungarian Peppers and Kale

veganly chickpeas with kale

Really all the veganly beans recipes are pretty good, I've weeded out the ones that were just okay. But seriously this one is SO good. I changed up the basic recipe because I didn't think thickened broth was the way to go with kale and I was right.

I hardly use spices except for salt and pepper, this is all about the flavors of chickpeas (sort of toothy), caramelized onions (sweet), peppers (surprisingly hot, I think that's what really makes this), and kale (sort of juicy and greeny) playing off each other.

I'm not eating this with rice so much; but if you want, put on a pot of rice before you start the beans.

olive oil
1 lb kale
1 onion
2 hungarian hot peppers
3-5 cloves garlic
2 cans chickpeas, rinsed and drained

Bring a pot of water to a boil and gently heat oil in a saute pan over low heat as you finely slice the onion and peppers, adding vegetables to the pan as they are sliced. Saute aromatics over low heat until caramelized, like up to thirty minutes. It's worth it, though. When the world's laziest cook tells you it's worth it, it is. While you're letting the aromatics work, as Rachael Ray says, stem and roughly slice the kale. When the water is boiling, blanch the kale for a few minutes. I take it off the heat when I can smell the kale, then lightly drain it in a colander—you don't have to squeeze it dry, you can leave it pretty wet.

The aromatics might still need more work. Stir them occasionally and keep sauteeing until they're really broken down and a deep golden brown.

Meanwhile mince the garlic. Add to pan and saute until fragrant, about a minute. Add chickpeas and kale. Saute until kale is very wilted, about twenty minutes. Season to taste with salt and pepper.