In the spirit of helping you get dinner on the table on hectic weeknights, I plan on sharing more of the simple no-recipe recipes I make and strategies I employ on a weekly basis. Because weeknights can be a struggle, especially if you have small children who are not at their best during the witching hours (to put it kindly). I make a variation of beans + greens + toast at least once a week. It’s a quick, affordable and nourishing combination, and very adaptable to what you have on hand.
This variation has been a particular favorite lately. It employs warm spices that are very much of the season, with a hit of lemon juice and zest to brighten the flavors. Feel free to vary the type of bean or green to your preferences or pantry. For a creamier version, you can also replace some or all of the broth with regular whole milk or full-fat coconut milk. The steps to getting this meal on the table are simple: cook onions and garlic in olive oil or ghee, toss in garam masala (see recipe note) and rosemary, add canned beans (liquid and all), stir in lemon juice and broth, cook until slightly thickened, add chopped greens and cover to steam. Serve atop toasted bread and a generous dollop of yogurt. Dinner is served!
Do you like these quick and simple recipes? Let me know! xo Maggie
p.s. for another favorite chickpea and kale recipe, try this Coconut Creamed Kale with Crispy Chickpeas.Print
- 3 tbsp extra virgin olive oil or ghee
- 1 small yellow onion, finely chopped
- 4 cloves garlic, peeled and minced, plus one more halved and reserved for bread
- 1 tbsp fresh rosemary, minced
- 1 tbsp garam masala (see note)
- Zest and juice of 1 lemon, divided
- 2 13 oz boxes/ cans of chickpeas (with their liquid; I prefer low sodium)
- 3/4 cup vegetable or chicken broth
- 4 heaping cups of kale, roughly torn or chopped
- For serving: thick, crusty slices of bread and yogurt
- Heat oil in a large pan over medium heat. Add onion and cook for a few minutes, stirring occasionally, until starting to soften. Add garlic, a pinch of salt and pepper, garam masala and rosemary. Cook for a few more minutes until spices and garlic are fragrant. Add lemon juice and scrape up any brown bits. Stir in chickpeas and broth and reduce heat to medium low. Cook for about 10 minutes until mixture is slightly thickened and the chickpeas are starting to break down. Add more broth if the liquid has evaporated rapidly and the mixture seems dry.
- Add in chopped kale and another pinch of salt. Cover pan and cook for a few more minutes to allow the kale to soften. Remove from heat, taste for seasoning and add more salt and pepper, if necessary. Sprinkle with lemon zest.
- Meanwhile, prepare garlic toast. Toast thick slices of bread, either in the toaster, the oven or (best of all) in a pan with olive oil. Once bread is golden brown, remove and rub with the reserved garlic clove halves and drizzle with olive oil.
- Serve chickpeas atop the garlic toast with a dollop yogurt. Enjoy!
- Since this recipe calls for using chickpeas in their canning liquid, low sodium beans are better for this recipe. It is totally fine if you only have regular, but use salt sparingly and adjust at the end of cooking if you need more.
- Garam masala is a blend of spices, originating from India. The recipe varies throughout India and among retailers, but commonly includes coriander, cumin, cardamom, cinnamon, nutmeg, cloves and black pepper. Some recipes also include dried chilies, fennel and mace. It is my favorite spice blend, particularly during fall and winter, for its rich, warm flavor. If you do not have it on hand, simply substitute 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1/2 tsp cardamon and a pinch of nutmeg.