After Thanksgiving, which was 3 days full of meat, starches and cheese, I was craving vegetables and greens. This recipe from 101cookbooks was just the thing I needed. I adapted it a bit (served on a bed of kale instead of kale mixed in and changed some vegetables), but that’s what this kind of recipe is made for. I know we are headed into the week of Christmas, but just in case you need a break mid-week, this should do the trick.
- 1 T. olive oil
- 1 onion – diced
- 1 can chickpeas – rinsed and drained
- 1 package extra firm tofu – cut into 1 inch pieces
- 2-3 roasted red peppers – diced
- 1/2 – 3/4 C. frozen corn
- zest and juice of 1 lemon
- 1 bunch kale – torn into bite
Heat the olive oil in a pan and toss in the onion and the chickpeas. Saute until the chickpease turn light brown and start to get crispy/crusty. Stir in the tofu, red pepper and corn and cook until warmed through. Stir in the lemon juice and zest and season. While this is cooking, quickly blanch a big bunch of kale. Boil water in a big pot and toss in the kale for about 1 minute. Drain and rinse. To serve, plate a bunch of kale and top with the chickpea mixture.
Notes: Simple flavors, good texture, very filling and vegetably!
Servings: 3-4 servings