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Bulgur with kale and spiced chickpeas

Bulgur with Kale and Spiced Chickpeas

Kale, with its tough leaves, is sturdy and holds up without immediate refrigeration. Got a working fridge? Lucky you. Spinach or arugula work fine.
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Ingredients
  

  • 4 cups kale about 1/2 bunch, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup scallions chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon allspice
  • 1/2 teaspoon turmeric
  • 1 cup bulgur
  • 1 15- ounce can diced tomatoes or if you have it, 1 to 2 ripe tomatoes, chopped
  • 1 teaspoon agave
  • 1 cup water
  • 1 15- ounce can chickpeas rinsed and drained
  • 1 teaspoon cumin
  • 1 handful cilantro chopped
  • sea salt and fresh ground pepper to taste
  • tahini for drizzling if desired

Instructions
 

  • In a large bowl, use your hands to massage kale with olive oil and lemon juice for a minute or two until kale starts to relax. Maybe you can relax a little, too.
  • Add chopped scallions and smoked paprika, allspice, turmeric and bulgur. Toss to combine.
  • Add diced tomatoes, agave and water. Give everything a good stir to combine and cover. Pop it in the fridge, if you’ve got one, leave it on the counter if you don’t. After an hour, bulgur should have absorbed all the liquid. Season with sea salt and pepper and fluff with a fork.
  • In a separate bowl, toss chickpeas with cumin and perhaps a pinch of sea salt.
  • To serve, scatter spiced chickpeas over the bulgur, sprinkle on the chopped cilantro. Drizzle on some tahini, if you like.