I first made this recipe on a night when I didn’t feel like stopping for takeout, didn’t want to go to the grocery store, and knew I didn’t have much going on in my fridge.  I was determined to come up with something good using ingredients I already had in my pantry.  The jarred sun dried tomatoes were something I bought for a scrapped recipe and ended up never opening them, but they were a delicious addition to this dish.  The first night I served the chickpea kale sauté over a baked potato with vegan butter and nooch, which was awesome, but I thought polenta would class it up a bit for this video.

INGREDIENTS

• minced garlic
• julienne sliced sun dried tomatoes in olive oil
• garbanzo beans
• lemon (juice)
• polenta
• olive oil
• tuscan kale
• salt & dried herbs (if desired)

INSTRUCTIONS

• start by draining and rinsing chickpeas, then use a fork to partially mash them to your preferred texture.  (I aim for about 50% mashed, but it’s not an exact science.)
• sauté desired amount of garlic in a little olive oil, then add chickpeas.
• cook the chickpeas until slightly browned and crispy, stirring as needed.
• add 2-3 forkfuls of sun dried tomatoes.
• add juice from 1/2 or 1 whole lemon.
• sauté for 2-3 more minutes, then add kale.
• cook for 3-5 more minutes, until greens cook down.
• add salt and dried herbs to taste.
• cook polenta according to package instructions, or as preferred.

Don’t forget to check out the 2-minute video version of this recipe!