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Recipe Summary

prep:
10 mins
total:
15 mins
Servings:
4
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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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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; total fat 14g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 13mg; sodium 630mg; potassium 546mg; carbohydrates 36g; fiber 10g; sugar 9g; protein 16g; trans fatty acidg; vitamin a 1704IU; vitamin c 19mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 299mcg; vitamin b12mcg; calcium 146mg; iron 4mg.

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