Name: Chickpea-Kale Sauté with Raisins, Couscous & Toasted Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1065 ml chicken or vegetable broth; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 3 bunches kale; ¾ cup pine nuts; ⅓ cup raisins; 1 ½ cups whole wheat couscous; 1 ½ medium yellow onions; balsamic vinegar; black pepper; extra virgin olive oil; rosemary, dried; salt

Chickpea-Kale Sauté with Raisins, Couscous & Toasted Pine NutsChickpea-Kale Sauté with Raisins, Couscous & Toasted Pine Nuts — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1065 ml chicken or vegetable broth

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

3 bunches kale

¾ cup pine nuts

⅓ cup raisins

1 ½ cups whole wheat couscous

1 ½ medium yellow onions

balsamic vinegar

black pepper

extra virgin olive oil

rosemary, dried

salt

Instructions

In a medium saucepan, bring broth to a boil. Once boiling, remove from heat, add couscous, and stir to combine. Cover and let stand for 10 minutes; fluff with a fork right before serving.

Meanwhile, preheat a large pot over medium-high heat.

Once the pot is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 2 minutes. Transfer toasted nuts to a small bowl. (Reserve pot for later use.)

Peel, halve, and thinly slice onions crosswise into half-moons. Peel and mince garlic.

Return pot to medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and garlic; cook, stirring occasionally, until softened, 4-5 minutes.

While the onion is cooking, drain and rinse chickpeas.

When the onion is soft, add chickpeas to the pot. Cook, stirring occasionally, until the chickpeas are golden and warmed through, 6-7 minutes.

Meanwhile, wash and dry kale. Fold leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces.

Add kale to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful.

Add broth, raisins, and spices to the pot. Continue to cook, stirring occasionally, until raisins have softened and sauce has thickened, 4-5 minutes more.

Add vinegar to the pot, stir to combine, and remove from heat.

To serve, divide couscous and chickpea-kale sauté between plates or bowls; sprinkle with pine nuts. Enjoy!

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