Chickpeas and Kale | Oregonian Recipes
On an October pilgrimage to the ancient cave city of Matera in southern Italy, we became enamored of fave e cicoria. The dish was everywhere, in every restau...
Ingredients
- 10 to 12 ounces fresh kale
- 2 cloves garlic
- 1/4 of a medium yellow onion
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 2 15.5-ounce cans chickpeas
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