Kale Chickpea Mash
2 tablespoons extra virgin olive oil
3 tablespoons minced garlic
1 bunch kale (about 8 cups raw)
1 (14 ounce) can garbanzo beans
2 tablespoons soy sauce
1/4 cup nutritional yeast
1/2 teaspoon thyme
1 teaspoon onion powder
salt, to taste
1. Saute minced garlic in olive oil on medium-high heat until it turns golden brown, carefully as to not burn it.
2. Add the kale and stir, preferably with tongs to coat the kale in the oil and garlic. You may need to add a few tablespoon water.
3. After the kale has wilted a bit, add the garbanzo beans and cook for about 4 minutes. Add the remaining ingredients and stir.
4. Begin mashing the chickpeas. I use a fork because I don't like them mashed too thoroughly; I still like some chunks. Garnish with some additional nutritional yeast or sesame seeds.
Source of recipe: I was making some kale and noticed that I had a can of chickpeas. I figured I might as well combine my two favorite vegetables. Ever.
SO HOW'D IT GO?
We LOVED IT! I think it would be plenty tasty with half as much soy sauce too.
Mmmmm! This was yummers! I didn't use any oil - I used some veggie broth instead, but followed the recipe otherwise....I wish I had used more kale - I used a whole bunch, but it cooked down so much - next time maybe I'll use a bunch and a half? And I'll probably add onions instead of the onion powder - that would have been awesome!
Just made this today for lunch and the hubby and I loved it! :)>>>
We cooked onions with the kale instead of using onion powder and used cumin and curry powder for the seasonings.
I was a little bit hesitant to make this. I never thought that kale and chickpeas would compliment each other, but after trying it, I like the idea. I would change some things next time. The seasoning were a little bit off for me. Next time I'll add a little less nutritional yeast, omit the onion powder/thyme all together and add a little curry powder instead. I'd like to play around with it, but will definitely make again. The mashed chickpeas almost make a cheesy sauce. It's a nice change to the typical kale and tofu dishes.
It almost reminds of this wonderful spinach dish they make at a restaurant in St. Louis called Shangri la. So you have me inspired me.
I made this about a month ago for the first time and now eat it at least twice a week.
I had two friends visit me that are about as far from vegan as you get and made this. There wasn't a scrap left and one of them asked for the recipe. Like me, she craved it frequently after she tried it. Definitely two thumbs up!
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