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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 137.6
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 211.2 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 5.8 g
  • Protein: 6.8 g

View full nutritional breakdown of Garbanzo Beans (Chickpeas), Garlic & Kale calories by ingredient
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Garbanzo Beans (Chickpeas), Garlic & Kale

Submitted by: SHELITE

Introduction

Take a bit of chopping, but makes a great side dish or a meal Take a bit of chopping, but makes a great side dish or a meal
Number of Servings: 7

Ingredients

    8 cups chopped kale (2 bunches)
    1 tbsp olive oil
    4 cloves garlic, finely minced
    3 tsp fresh ginger, finely minced
    1 red chili pepper, finely minced
    2 cups canned garganzo beans (chickpeas) w/liquid
    2 large tomatoes, chopped
    1 tsp hoisin sauce
    1 tsp lite soy sauce

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Directions

Wash and chop kale leaves
Saute garlic, ginger and chlii pepper in olive oil. Add garbanzo beans and tomatoes. Cover and simmer for 5 minutes. Stir in hoisin sauce and soy sauce and add kale. Cook on medium heat, stirring, until veggies are tender.

Makes 7 - 1 cup servings.

Number of Servings: 7

Recipe submitted by SparkPeople user SHELITE.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    Tasted great, felt healthy eating it. I used teriyaki sauce instead. Too bad I don't like kale that much, but I finished my serving with no problem at all :D - 7/14/10

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  • 1 of 1 people found this review helpful
    Really good. A friend has given me kale from her garden and I have made this recipe twice. I have added a quart of organic veggie broth to make it a soup. Goes well with brown rice. - 8/23/11

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  • Incredible!
    1 of 1 people found this review helpful
    Very tasty - 5/3/09

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  • keeper added 1 qt.veg broth, no hoisen but used other sauce, next time will cook onion into soup. made over brown rice - 9/4/12

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  • i have been juicing and making the mean green drink. it leaves with a ton of juiced kale that is perfect for this. the kale is already chopped and I just add a little veg. stock. i also drain and rinse the beans to cut down on the sodium - 3/1/12

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  • I like spinach and this is the first time I tried kale - my response was lukewarm - 9/6/11

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  • So-so. Filled me up but won't make again. Sorry - 5/30/11

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  • Amazing. Served over brown rice and spinach pasta. Would not change anything. Used red pepper flakes in lieu of the red chili pepper. Fantastic dish! - 1/2/11

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  • When I decided to try this, I thought for sure my family would turn their noses and run the opposite direction. Imagine my surprise when they went crazy for it--including my finicky twelve year old! We'll be making this again for sure! - 2/17/09

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  • Incredible!
    0 of 1 people found this review helpful
    I would definately make this again. - 11/17/08

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  • Easy and very flavorful! I had never cooked with Kale, but was given some from a friend's garden. This recipe really countered the bitterness that Kale can have! I added onions, used canned diced tomatoes and ground ginger and pepper. Still very, very yummy! - 8/7/08

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  • Great-- added onions in the beginning and used tomato paste instead of fresh tomatoes. Also if you add a little parmesan on top after serving, tastes really good! - 7/1/08

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  • Good
    0 of 1 people found this review helpful
    I added carmelized onions to the beginning of the recipe. Left out hoisin sauce. Also substituted canned tomatoes, ground ginger and red chili powder, so this may not have turned out as planned!

    It was still pretty good. Thanks for the recipe. :) - 2/6/08

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  • This was quick and easy! I used a can of diced tomatoes in place of the fresh and it was delicious. - 1/23/08

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  • Very tasty and quick! I substituted one of the cans of garbanzo beans for one can of artichoke hearts and served it with couscous. - 1/14/08

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  • We loved this. Takes a bit of prep, but it's worth it!!
    - 10/6/07

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