Chickpea and Kale Stir Fry

Kale is everywhere these days. There are kale salads, kale soups, and even kale chips. It's touted as a super-food: full of vitamins and fiber, cholesterol-lowering, fat-depleting, and cancer-fighting.

Despite this, I've been a bit leary of kale. I can't seem to get past the fact that in the 80s, it led a less glamorous life as the sad and wilted garnish next to my Bonanza Steakhouse sirloin.

But then my friend Meredith sent me a recipe which featured that dreaded kale. While not overly enthusiastic at first, I was lured by her promise that not only would it look good in photos, but that it would taste really good as well.

And the verdict? Delicious.

In fact, I went out and bought more kale.

Chickpea and Kale Stir Fry

From the kitchen of Meredith Hanel

1 can of chickpeas, drained and rinsed

1 small onion

half of a red pepper

1 small zucchini

1 bunch of kale 

cayenne pepper

red pepper flakes

olive oil

lemon

optional: serve with feta cheese

Chop veggies. For kale and discard stems and large central vein

Heat a large frying pan over medium heat with olive oil. 

Add onions, chickpeas, a little cayenne pepper, a little bit of red pepper flakes and cook for 5-10 minutes stirring often until the chickpeas start to brown and get a bit crispy.

To the chickpeas, add the zucchini, red pepper and cook for about 5 minutes

Add the kale last and cook about a minute more, until softened.

Turn off heat and squeeze in lemon juice and salt to taste. Top with feta cheese if desired.