Chickpea-Tomato Kale with Brown Rice
1 cup brown rice
2 cups water
olive oil, as needed
1-2 cloves garlic, minced
1 can (15 ounces) chickpeas, drained and rinsed
1 can (15 ounces) diced tomatoes, drained
salt, to taste
red pepper flakes, to taste
several handfuls kale, chopped
1. Cook brown rice in water in a rice cooker or on the stove top, according to package directions. When there is about 10 minutes left on the rice, heat oil and garlic in large skillet.
2. As soon as garlic becomes fragrant, add chickpeas and tomatoes. Stir around for a few minutes and add a bit of salt and red pepper flakes. Adjust heat as needed
3. Begin adding kale, a handful at a time, stirring and allowing each layer to wilt before the next addition. Combine kale mixture with brown rice, and serve.
Source of recipe: I was playing around in the kitchen, and this is what I came up with.