I’m always on the lookout for workday lunches that are healthy, easy, and totally delicious. When my friend Gaby told me about her new favorite lunch — chickpeas and kale cooked with garam masala — I knew it would be a winner. Hope you enjoy my latest webisode, inspired by the beautiful Gabrielle Calvocoressi.
Spiced Chickpeas and Kale
1 tbs of coconut oil
1 tsp of garam masala
1 can of chickpeas, rinsed, drained and patted dry
1 bunch of kale
extra virgin olive oil
½ lemon, juice
Heat coconut oil in a sauté pan over medium heat. Add garam masala and let it sizzle.
Add chickpeas to the pan, coat with the garam masala-saturated oil and sprinkle with salt. Sauté until lightly golden.
Meanwhile, wash the kale and remove the leaves from the tough stalks. Roughly chop and add to the pan. Combine the kale and chickpeas and add a swirl of olive oil, a bit more salt and pepper. Cook until the greens start to wilt and turn a more vivid shade of green. Finish with lemon juice and top with feta cheese.*
*if packing for lunch to-go, let the mixture cool before adding the feta or pack them separately
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