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Vegan Chickpeas with Kale and Cilantro-Lime


"Don't let the curry mislead you into believing that it will overwhelm the plate! All the ingredients add a touch of the Near East, blended with a southwestern flair. Double this recipe for a main course. As posted, it is an appetizer for 4."
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25 m servings 171 cals
Original recipe yields 4 servings

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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, about 3 minutes. Rinse kale under cold water and drain.
  2. Mix chickpeas and fava beans together in a bowl.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion and jalapeno pepper until softened, about 5 minutes. Add chickpeas mixture, kale, cilantro, and curry powder to onion mixture; cook and stir until heated through, 2 to 3 minutes.
  4. Squeeze 1 lime half over chickpeas mixture. Spoon mixture onto 4 serving plates. Cut remaining lime half into 4 wedges and squeeze over each serving; season with salt.

Nutrition Facts

Per Serving: 171 calories; 4.6 g fat; 27.8 g carbohydrates; 6.7 g protein; 0 mg cholesterol; 373 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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It was easy, and yummy! The lime juice is the key.