1hr 9min prep: 11min cook: 58min
Kale is amazingly versatile, and sauteing it in this recipe makes it the perfect companion for the crispy chickpeas. This dish is hearty, healthy and delicious!
- Kale — 8 Cups
Cheese & Lunchmeat
- Asiago Cheese, Block — 1⁄4 Cup
Canned Goods, Soups & Mixes
- Chickpeas, Canned — 1 ( 15 Ounces )
Spice & Baking
- Black Pepper
- Chili Powder — 1 Teaspoon
- Garlic Powder — 1 Teaspoon
- Kosher Salt — 1⁄2 Teaspoon
- Onion Powder — 1 Teaspoon
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 3 Tablespoons
- Water — 1⁄3 Cup
- Aluminum Foil
- Paper Towels
- Stove Top
- Can Opener
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Mixing Bowl, Small
- Saute Pan, Large
- Sheet Pan
- Separate the leaves of kale from the stems. Tear the leaves into small pieces and place in a large bowl of cold water. Discard the stems. Soak the leaves as you prepare other ingredients.
- Strain the chickpeas through a colander. Rinse under cold water until the water runs clear and chickpeas feel clean. Dry thoroughly, then place in a large mixing bowl.
- In a small bowl, combine the onion powder, garlic powder, chili powder and kosher salt.
- Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean.
- Preheat the oven to 400 degrees.
- Lightly grease a sheet pan with olive oil.
- Drizzle the chickpeas with olive oil and season with the spice mixture. Toss to coat evenly. Scatter the chickpeas in a single layer on the prepared sheet pan.
- Place chickpeas in the preheated oven and cook until they are dried and crispy throughout, about 25-30 minutes. Check them often and shake the pan every [10 minutes] to keep them from sticking.
- Prepare a plate with layers of paper towels. Set plate near the stove for the sauteed kale.
- Heat a large saute pan over medium heat. Add olive oil and warm.
- Once oil is warm, add the pieces of kale. Season the kale with salt and pepper and cook until it starts to soften.
- Pour in the water and cover the pan loosely with foil. Cook kale until leaves are very soft and bright green, about 3-5 minutes. If pan starts to dry out, add more water.
- Transfer kale to the plate lined with paper towels and cover loosely with foil until chickpeas are ready.
- Once chickpeas are crispy, transfer the kale to a serving platter or dinner plates. Top with the crispy chickpeas. Use a fine-tooth grater to grate Asiago cheese over the top. Ready to serve!