Source: Parents Magazine


Recipe Summary test

10 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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.

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; fat 14g; cholesterol 13mg; saturated fat 2g; carbohydrates 36g; mono fat 7g; poly fat 3g; insoluble fiber 10g; sugars 9g; protein 16g; vitamin a 1703.7IU; vitamin c 19.3mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.3mg; folate 299.2mcg; sodium 630mg; potassium 546mg; calcium 146mg; iron 4.4mg.