It's the small things in life, like this recipe, that make me happy. I get excited when 'flavor', 'quick', and 'nourishing' can be used in the same sentence to describe a meal. This is a quick one-pot stir-fry/steam hybrid. I start off sautéing the vegetables then add a splash of water and cover to steam for the last few minutes. I've made many versions of this because it's a weeknight life saver that really can be adjusted to whatever greens and leftovers you have in your fridge. The base ingredients are broccoli, kale, chickpeas, and sun-dried tomatoes. It's a great dish if you stopped there. But I also like to make it when I have leftover roasted vegetables like sweet potato or beets, because throwing them in last minute takes no effort and adds a sweet, starchy component I find helps round out the meal without having to add a grain. Although serving this over something like rice or quinoa would be perfect for a heartier meal.
In the survey you recently completed, most of you revealed that you love cooking with seasonal vegetables and making veggie-centric bowls. But you also said finding time to make these meals is a challenge. So I think this quick stir-fry/steam hybrid meal checks all the boxes, and I hope you will be as pleased with it as I am.
Broccoli, Kale, and Chickpea Stir-Fry
- 1 Tbsp. coconut oil
- 1 large garlic clove
- 1 tsp. red pepper flakes, or to taste
- 1 small-medium head of broccoli
- 5-6 stalks lacinato kale*
- 1-15 oz can chickpeas, rinsed and drained (or 1 1/2 cups cooked)
- 5 sun-dried tomatoes (packed in oil)
- 1/4-1/2 tsp. salt + freshly ground black pepper
- 1/4 cup (60 ml) water
- Juice of 1/2 lime
- Handful of parsley (or cilantro), chopped
- Optional Extras: Handful of leftover roasted root vegetables, chopped (sweet potato, carrots, beets, parsnips or winter squash like butternut or red kuri)
- Extra lime
- Prepare vegetables: Mince garlic. Remove tough outer layer from broccoli stalk and chop broccoli head and stalk into bite size pieces. Strip kale leaves from stem and slice.
- Heat coconut oil in a wide, deep skillet over medium-high heat. Add garlic and red pepper flakes and cook for a few seconds until sizzling. Add broccoli and kale and toss in the garlic chili oil. Cook for 4-5 minutes, stirring occasionally. In the meantime blot sun-dried tomatoes with paper towel to remove excess oil and slice.
- Reduce heat to medium. Stir in chickpeas, sun-dried tomatoes, salt, pepper, and leftover roasted vegetables if using. Add water and cover immediately (before covering, if the pan still looks dry after adding water, add another splash). Steam for 5 minutes, or until broccoli is crisp-tender and kale is wilted to your liking.
- Stir in lime juice, parsley, and taste for seasoning. Serve topped with avocado and extra lime. For a bigger appetite serve over rice or quinoa or stir in cooked lentils at the end.
Substitutions: Curly kale can be used in place of lacinato kale, but since it is tougher you may have to cook it a few minutes longer at the end, or chop it into smaller pieces. If kale is not in season, simply leave it out or use Swiss chard or stir in spinach at the end just to wilt.
Get ahead! On the weekend chop broccoli and kale and store in the fridge until ready to use.