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Ingredients

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Directions

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  • In a large skillet heat the olive oil over medium heat. Add the rosemary and cook for 30 seconds. Add the chickpeas, tomatoes, salt, and pepper. Simmer for 10 minutes. Add the ham and arugula and cook until arugula is wilted. Serve with the kale pesto.

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Weekend-Prepped Chickpeas in Cooking Liquid
  • In a slow cooker combine 8 cups water, 1 lb. dried chickpeas and 1 tsp. salt. Cook for 5 to 6 hours on high heat or until tender. Refrigerate in cooking liquid.

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Instructions Checklist
Weekend-Prepped Pesto
  • Cook 1 bunch Tuscan kale (ribs removed) in boiling water for 30 seconds. Drain well. In a food processor combine the kale, 1/4 cup olive oil, 1/4 cup grated Parmesan cheese, 1/4 cup walnuts, 1 clove garlic, and 1/4 tsp. salt. Process until smooth. Refrigerate.

Nutrition Facts

331 calories; 14 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 13 mg cholesterol; 630 mg sodium. 546 mg potassium; 36 g carbohydrates; 10 g fiber; 9 g sugar; 16 g protein; 0 g trans fatty acid; 1704 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 299 mcg folate; 0 mcg vitamin b12; 146 mg calcium; 4 mg iron;

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