Spicy Kale with Chickpeas

Name: Spicy Kale with Chickpeas
Ingredients: 6 sun-dried tomatoes, diced; About 1½ cups frozen blanched kale (from about 1 bunch), thawed and drained; 1 (15-ounce) can chickpeas, drained and rinsed; 1 sweet potato, peeled and finely diced; Pure kosher salt and freshly ground black pepper; Pure kosher salt and freshly ground black pepper; 1 teaspoon ground cumin; ½ teaspoon crushed red pepper flakes; 1 tablespoon olive oil; 1 hot red chile, seeded and finely diced; 1 onion, finely diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

This may be a perfect vegetarian supper. But that’s not to say it isn’t fantastic with a pork chop or bratwurst sitting next to it on the plate.

Ingredients

1 tablespoon olive oil
1 onion, finely diced
1 hot red chile, seeded and finely di

Supper
Vegan
Gluten-free
Winter

Method

In a large sauté pan, heat the oil over medium-high heat. Add the onion and chile and cook, stirring frequently, until softened, about 5 minutes. Add the cumin, red pepper flakes, and salt and pepper to taste and stir for 30 seconds. Add the chickpeas and 2 cups water and bring to a simmer; simmer for 5 minutes. Add the sweet potato and sun-dried tomatoes and cook until the potato is just tende