Food Challenge Week 32: Sautéed Kale and Chickpeas

The obsession continues… this week I tried a little variation on something my dad's wife showed me.  She sautés chickpeas and kale in a few spices, olive oil, and soy sauce.  It's amazing.  Here is my gluten free, soy free version.

The key is to sauté the chickpeas and onions in the oil and spices first, then add the kale at the end just until soft.  

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Ingredients:
1 can chickpeas, rinsed and drained
1 small onion, sliced or diced
2 handfulls (about 2 cups) chopped kale
2 TBLS Coconut Aminos (soy sauce substitute)
     *this is estimated… use to your taste preference.
​4 TBLS Extra Virgin Olive Oil - halved into 2 TBLS and 2 TBLS
     *this is estimated… I used as much as necessary to sauté the ingredients and also be as saucy as you prefer.
1 tsp nutritional yeast
1/2 tsp salt
1/2 tsp chili powder
1 TBLS paprika
*all seasonings can be increased and decreased to taste

Directions:
1.  Heat up a frying pan with 2 TBLS olive oil.
2.  Add onions, chickpeas, and spices.  Sauté until the onions are soft. (about 5 min) stirring frequently.
3.  Add the other 2 TBLS of olive oil along with the kale to the frying pan.  Sauté until the kale has wilted.  (about 3 min)
4.  Enjoy!

Ideas for Eating:
Eat it over a small helping of brown rice, and serve it with baked chicken.
Have it inside an omelet.