Ethiopian Chickpea & Kale Salad from Hello Fresh
So I recently signed up for a trial of Hello Fresh. If you would like to try it you can get $40 off you first box by using this code at check out KQGXA4. I got my first box yesterday and tried the first recipe last night. I am posting the recipe here because it was really yummy and super easy to make.
Ethiopian Chickpea & Kale Salad
with Berbere, Bulgur, and Sundried Tomato
Ingredients:
Red Kale 12oz
Chickpeas 1 box/can
Bulgur 3/4 cup
Sun-dried Tomatoes 1 1/2 oz
Garlic 2 cloves
Shallot 1
Tomato Paste 2 teaspoons
Sherry Vinegar 2 Tablespoons
Berbere Spice 1 teaspoon
Mint 1/4 oz
Cilantro 1/4 oz
Almonds sliced 1 oz
Olive Oil 2 1/2 Tablespoons
Make sure to wash and dry produce before prepping or cooking.
1. Roast the chickpeas: Preheat the oven to 425 degrees. Drain and rinse the chickpeas. Smash one clove of garlic with the flat of your knife. Toss the chickpeas on a baking sheet with the berbere, smashed garlic, 1/2 Tablespoon olive oil, and a pinch of salt and pepper. Place in the oven and roast for 20-25 minutes, until golden brown and crispy.
2. Cook the bulgur: Bring 1 cup of water to a boil in a pot with a pinch of salt. Once boiling, add the bulgur and reduce to a simmer for 10-12 minutes, until tender.
3. Prep the vegetables: Remove and discard the stems of the kale, the thinly slice the leaves (I just pinched mine up because I don't like it as good cut). Thinly slice the sun-dried tomatoes. Mince or grate the remaining garlic clove. Mince the shallot. Chop the cilantro and mint leaves, keeping both seperate (I use scissors to cut mine up).
4. Make the vinaigrette: In a medium bowl, whisk together the sherry vinegar, minced garlic, cilantro, shallot, 2 teaspoons tomato paste, and 2 Tablespoons olive oil. Season with salt and pepper.
5. In a large bowl toss together the kale, sundried tomatoes, and half the vinaigrette. Massage the kale with your hands for 1-2 minutes, until slightly softened. Season with salt and pepper.
6. When the chickpeas are ready, toss them into the kale along with the almonds and mint.
7. When the bulgur is ready, toss it into the remaining vinaigrette. Season with salt and pepper.
8. Plate the bulgur and top with the chickpea and kale salad. Enjoy!
Ethiopian Chickpea & Kale Salad
with Berbere, Bulgur, and Sundried Tomato
Ingredients:
Red Kale 12oz
Chickpeas 1 box/can
Bulgur 3/4 cup
Sun-dried Tomatoes 1 1/2 oz
Garlic 2 cloves
Shallot 1
Tomato Paste 2 teaspoons
Sherry Vinegar 2 Tablespoons
Berbere Spice 1 teaspoon
Mint 1/4 oz
Cilantro 1/4 oz
Almonds sliced 1 oz
Olive Oil 2 1/2 Tablespoons
Make sure to wash and dry produce before prepping or cooking.
1. Roast the chickpeas: Preheat the oven to 425 degrees. Drain and rinse the chickpeas. Smash one clove of garlic with the flat of your knife. Toss the chickpeas on a baking sheet with the berbere, smashed garlic, 1/2 Tablespoon olive oil, and a pinch of salt and pepper. Place in the oven and roast for 20-25 minutes, until golden brown and crispy.
2. Cook the bulgur: Bring 1 cup of water to a boil in a pot with a pinch of salt. Once boiling, add the bulgur and reduce to a simmer for 10-12 minutes, until tender.
3. Prep the vegetables: Remove and discard the stems of the kale, the thinly slice the leaves (I just pinched mine up because I don't like it as good cut). Thinly slice the sun-dried tomatoes. Mince or grate the remaining garlic clove. Mince the shallot. Chop the cilantro and mint leaves, keeping both seperate (I use scissors to cut mine up).
4. Make the vinaigrette: In a medium bowl, whisk together the sherry vinegar, minced garlic, cilantro, shallot, 2 teaspoons tomato paste, and 2 Tablespoons olive oil. Season with salt and pepper.
5. In a large bowl toss together the kale, sundried tomatoes, and half the vinaigrette. Massage the kale with your hands for 1-2 minutes, until slightly softened. Season with salt and pepper.
6. When the chickpeas are ready, toss them into the kale along with the almonds and mint.
7. When the bulgur is ready, toss it into the remaining vinaigrette. Season with salt and pepper.
8. Plate the bulgur and top with the chickpea and kale salad. Enjoy!
I grilled some chicken to eat with mine, but it is filling enough to have as a meal all by itself.
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