Post by eyeofthestorm on Feb 3, 2024 15:35:39 GMT -5
- Olive oil
- 3 cups (combined) chopped onion, carrots, and celery
- 4 cloves of garlic, minced
- 10 oz (about - you can use a bit more if your pot has room) kale
- 1 c. vegetable broth or bouillon
- 2 cans chickpeas
- 1 can diced tomatoes
In a dutch oven, heat oil. Saute chopped veggies and garlic until softened. Still in greens, cover, and cook until wilted.
While the greens are cooking down, drain and rinse the chickpeas.
When the greens are cooked down, add in the chickpeas and broth. Bring to a simmer and let simmer, covered, for ten minutes.
Stir in tomatoes, heat through.
Serve with cornmeal mush or grits.
Alternative: Instead of using cornmeal mush or grits, you can stir in a cup of small pasta (like pastina or orzo or even couscous, whatever you like and have on hand). Add another cup of broth and a half cup of plain water. Simmer for another 10-15 minutes, depending on the time the pasta takes. If you use this option, cook the pasta before adding the canned, diced tomatoes.
This is really tasty - very flavorful.
