Braised Chickpeas with Kale & Porcini

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Skill Level
Preparation Time 10 minutes Total Time 25 minutes
Servings 4 Cost Per Serving $1.65
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2 cupsChickpeas (drained if canned or soaked overnight if dry)
2 cupsDinosaur or Curly Kale, large stems removed and roughly chopped
1/4 cupDried Porcini Mushrooms (or any dried mushrooms)
1/2Medium Onion, roughly chopped
1Carrot, small dice
1 cloveGarlic, crushed
4-5Rosemary Needles
1/4 cupParsley, roughly chopped
2 tspLemon Juice
1 tbspOlive Oil or Grape Seed Oil
1 tspChili Flakes (optional)
2 tbspGreek Yogurt
1 cupBoiling Water
To tasteSea Salt and Freshly Ground Black Pepper


  1. Start by soaking your dried mushrooms in about a cup of boiling water.
  2. Add your oil to a large sauté pan over medium heat.
  3. Add your onions to the pan and cook for about 3 minutes, until softened. Add your garlic, carrots, rosemary and chili flakes (optional). Cook for about 5 minutes.
  4. Add your chickpeas to the pan. Remove your porcini mushrooms from the boiling water, roughly chop them, and add them to the pan.
  5. Add the soaking liquid from the mushrooms to the pan. Reserve the last tbsp or so because it usually contains a bit of grit.
  6. Bring the contents of the pan up to a boil, then reduce heat to medium low so they simmer gently. Add your kale, and stir through. Cook for about 5 more minutes. Remove from heat.
  7. Finish by stirring in a little bit of yogurt, lemon juice and parsley. Season to taste.


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