Lemony Kale & Chickpea Stir-Fry

The end of the week is made even better by picking up my HighCross Farm CSA box.  On Thursday mornings we get an email alerting us as to what to expect in our share that day.  It's really helpful, and I'm thankful to Farmer Steve for taking the time to do it.

When I saw that I would be receiving two types of kale (Red Russian and Green Curly), I immediately sought out a new kale recipe to try.  I found a winner in Macheesmo's stir-fry recipe.

After work, I picked up my CSA box, then stopped at the store for chickpeas, a summer squash, and one lemon.  I love simple recipes.

Macheesmo recommends serving this stir-fry on flatbread or over rice.  I have a lot of different rice varieties on hand, so I chose the latter.  Specifically, Trader Joe's quick-cook organic brown basmati rice.

Lemony Kale & Chickpea Stir-Fry

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients (serves 2)

• 15 oz can chickpeas, drained and rinsed
• 1/2 teaspoon cumin
• 1 medium zucchini, cut into 1/4" slices and quartered
• 2 cloves garlic, minced
• 1 large bunch of kale, torn into bite-size pieces
• 1 lemon, juice only
• salt and pepper, to taste

Instructions

• In a large skillet, add 1/2 tablespoon olive oil and chickpeas. Saute chickpeas for 5 minutes, then add cumin and cook for another minute. Remove chickpeas from pan, and set aside.
• Add garlic and zucchini to pan, cook for 1 minute. Then add kale and cook for another minute.
• Add chickpeas and lemon juice. Season with salt and pepper, and serve immediately, either with flatbread or over rice (I prefer basmati rice).

Recipe Source: Macheesmo

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