While shopping in Trader Joe's one evening, Adam and I found this mix of Harvest Grains with Israeli-style couscous, orzo, baby garbanzo beans, and red quinoa. Inspired by these hearty grains, I decided to make a fresh stew-like concoction to place over the grains. What I came up with was a combination of onions, mushrooms, kale, chickpeas, diced tomatoes, and spices that blended perfectly with the grains. If you don't want to use kale, any type of green would work: spinach, chard, or even broccoli. And, if you can't find the grain blend, use couscous, quinoa, or other favorite grain. This dish, with its many possible variations, will definitely be a healthy staple in our house.
Chickpea and Kale Stew over Harvest Grains
For a not-so-spicy version of this stew, omit the serrano chile.
8 oz. grains
1/2 onion, chopped
2 tsp. garlic, minced
1 tsp. ginger, grated
1 cup mushrooms, sliced
1 head kale, chopped (about 4 cups)
1 (15-oz.) can chickpeas, drained
1 serrano chile, thinly sliced
1 (15-oz.) can diced tomatoes
1 tsp. dried oregano
1. Cook the grains according to package directions.
2. Heat a large skillet on medium to medium-high heat. Add the onions and let soften. Add the ginger and garlic and saute until fragrant. Next, saute the mushrooms until tender. Add the kale and let the leaves wilt slightly. Add the remaining ingredients. Thoroughly combine. Let simmer for 5 minutes. Then serve over the grains with a dollop of yogurt.
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