Chickpeas + Kale with Cauliflower Rice

Wonderful out of the pan or the day after



Ingredients

  • 1 head cauliflower

  • 2 Tbs olive oil, divided

  • 6 cups Tuscan kale, (or more) sliced very thin

  • 6 garlic cloves, minced

  • 1 1/2 cups cooked chickpeas (or one can)

  • Salt + pepper, to taste 

  • Avocado, cut into half-inch squares, to garnish



Instructions

  • Wash, dry and cut the cauliflower into florets. In a food processor pulse until riced

  • Add the cauliflower rice to a pan with 1 Tbs olive oil and a pinch of salt

  • Over medium heat cook stirring occasionally until it is browned a bit. Set aside

  • In another pan add the remaining 1 Tbs olive oil and garlic. Sauté over medium heat for about 5 min

  • Add the chickpeas for and saute another 3 min while stirring occasionally

  • Then add the “rice” and season with salt and pepper

  • Add kale and stir and cook until wilted and thoroughly heated. Just a couple of minutes - don’t overcook

  • Portion into bowls and top with avocado (and hot sauce if you prefer)



Notes

  • Serves 2 - 4 bowls

  • Keep leftovers refrigerated in an airtight container for up to 3 days