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?Sautéed BBQ chickpeas+kale served with @lotusfoods brown jasmine rice ?easy+delicious?
??Thank you for your birthday wishes yesterday. Woonie thank you for remembering ?. I’m amazed at how many Scorpio friends I have here on IG. I spent the weekend at a meditation retreat, which is why I’ve been missing in action. It was a very special birthday. (I did have to do an incredible amount of meal prep the day before leaving for the kids. Something I hardly do as I like to be spontaneous. It made me realize I need to get them cooking more!)
?Happy Monday friends. ?Recipe: In non-stick skillet, sauté 2 large shallots (minced) in a little olive oil or veggie broth until fragrant, about 2 minutes. Add 3/4 tsp garlic powder, 3/4 tsp paprika, 1/2 tsp smoked paprika, 3/4 tsp chili powder, 1/2 tsp ground mustard seed. Sauté another minute. Add 1-15oz can chickpeas (rinsed and drained) and sauté until chickpeas are crispy, adding more oil or broth as needed. Add 2 handfuls chopped kale and 1/3 cup veggie broth (or water). Mix well and cover for 1-2 minutes allowing kale to steam. Remove lid and add more broth (or water) if too dry. Stir in 2 tbsp bbq sauce (or to taste). Add salt to taste.
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