Tasty Tuesday!

Balsamic Glazed Chickpeas and Kale

     Last week I brought you a recipe using the most versatile ingredient in the world, kale! I've talked about how nutritious kale is in previous posts so I won't bore you with the details again but I do want to remind you of how cheap and delicious it is. The variety of kale used in this recipe, called Tuscan kale, was grown at the Towson University Urban Farm. 

     I also used chickpeas in this recipe. Did you know that chickpeas are the most consumed bean in the world? I've always wondered how this was possible. Chickpeas are the backbone of hummus so...there's that. Maybe that's why it is the most eaten bean in the world. Surely kidney beans are the champion of beans. They seem to be in everything! As I pondered these questions, perhaps longer than any sane person should, I turned to my pantry and found 4 cans of chickpeas! How in the hell did that happen? So, I guess it is true. Chickpeas are the mostly widely consumed bean. They are the ninjas of the bean world. They're great at getting into places without you noticing! So, I hope you enjoy the recipe. Get cooking and enjoy! 

• 1 bunch of kale
• 1 medium red onion, thinly sliced
• olive oil
• chopped garlic
• 1 teaspoon of red pepper flakes (optional)
• salt
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon soy sauce
• 1/4 teaspoon sugar
• 1 can of chickpeas

1. Remove any large stems from the kale. Tear or cut the kale into bite-sized pieces. You can finally chop the stems and add them to this recipe. Just cook them until tender.
2. In a pan, heat the olive oil and sauté the onion until transluscent. Add the garlic and red pepper (if you're using them) and stir, for about a minute. Add the kale, stir, and cover until the kale has wilted but still bright green (stirring occasionally). Salt to taste and remove the kale and onions from the pan. Leave any liquid that may be left.
3. Add the balsamic vinegar, soy sauce, and sugar to the liquid in the pan. If there is no liquid add a tablespoon of water. Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Now combine the chickpeas with the kale and onions. That's it!

Don't look directly at the kale. It is far to green and delicious. 

Ah, yeah! Chickpeas bathing in balsamic...crazy.

This looks so good! I burnt my tongue trying to get an early taste.

Take care of yourself and each other...