When talking to other people I find that chickpeas are almost universally the most popular of all legumes. And it's little wonder — not only are they pleasantly mild enough to marry well with almost any kind of vegetable and hot or sour spicing, but their buttery and slightly sweet flavor are a delight by all by themselves. I know I always find myself snacking on them before combining my cooked chickpeas with other ingredients, and a friend of mine frequently cooks them up just to eat by themselves with a little salt.
Of course, if the natural "buttery-ness" of chickpeas is only enhanced by the addition of a little extra butter, then they will be made beautiful with lemon and garlic. These very easy-to-make buttery lemon-garlic chickpeas are quite delicious on their own as a simple medley of naturally complementary flavors, but sitting on a bed of sautéed kale and served with rice they become a very elegant and nutritious dinner, rich not only in calcium, phosphorus, potassium, iron, fatty acids, and B and C vitamins from chickpeas but also in the calcium, iron and carotenoids in kale.
|Lemon-Garlic Chickpeas with Sautéed Kale|
|Recipe by Lisa Turner|
Published on January 9, 2008
Simple but delicious and nourishing dish of buttered lemon and garlic chickpeas served on a bed of sautéed kale