Reaper Chickpeas and Greens
This is a quick and easy recipe for creating an Indian-inspired dish featuring Secret Aardvark Reaper Smoked Hot Sauce and simple ingredients you may already have on hand in your refrigerator and pantry. It makes for a hearty, vegan-friendly side dish — or a simple meal. The recipe uses Kale, but you can use whatever greens you have handy: spinach, chard or collard greens are great, too.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
INGREDIENTS
15 g (1 tbsp) of oil
1 large bunch of kale or other leafy greens, chopped
1 large onion, small diced
5 cloves (~1 tbsp) of garlic, minced
490 g (3 cups) of chickpeas, rinsed and drained
5 g (1 tsp) of garam masala
1 g (1/2 tsp) of ground turmeric
800 mg (1/4 tsp) of ground coriander
800 mg (1/4 tsp) of ground cumin
5 g (1 tsp) of Secret Aardvark Reaper Smoked Hot Sauce (or to taste)
5 g (1 tsp) of salt (or to taste)
30 g (2 tbsp) of tomato paste mixed with 60 g (1/4 cup) of water
60 g (1/4 cup) of freshly squeezed lemon juice (~1 lemon)
INSTRUCTIONS
Heat a large skillet over medium heat. Add the oil and onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and lightly golden. Add the garlic, and sauté for 1 minute.
Stir the chickpeas, garam masala, turmeric, coriander, cumin, Reaper Hot Sauce, and salt into the pan. In a small bowl, mix the tomato paste with the 60 g (1/4 cup) of water until smooth, then add to the pan. Cook for 5-6 minutes, stirring occasionally.
Add the chopped kale (or greens of choice) and a small sprinkle of salt to pan. Let the greens wilt for about 1 minute to shrink somewhat before trying to stir them in. Carefully stir as the greens wilt to mix in fully. Sauté an additional 4-6 minutes, stirring occasionally.
Add the lemon juice, and stir, cooking for 1 minute. Taste and adjust seasoning/sauce to desired heat level.
Garnish with fresh cilantro or scallion greens, a dollop of plain Greek yogurt and serve with rice or flatbread!