Is it okay to leave the skins on your chickpeas?

Absolutely! The only reason I suggest discarding any excess that might result from rubbing them dry in this recipe is to help reduce moisture on the chickpeas. Removing the excess skins will eliminate extra moisture that gets trapped between the skin and the chickpea. It helps to prevent your chickpeas from steaming as they cook, which will lead to more firm chickpeas after sautéing them in the garlic and spices.

What is in the dressing?

To make the creamy dressing as quick and easy as the chickpeas, we only combine 4 basic ingredients. A smooth tahini , white wine vinegar, maple syrup, and minced garlic. To thin it out you mix in some water and then finish it with a generous pinch of salt to help enhance the flavors in the sauce.

Are nourish bowls healthy?

They sure can be. I love nourish bowls because they can be a great visual representation for nutrition. You can use it to add in the appropriate amount of starch, veggies, plant based proteins and then dress it up with some extras. To get a better visual of what I mean, read this guide to balancing your plate .

Skillet Spiced Chickpeas and Kale

Description

A quick, easy vegan skillet featuring Spiced Chickpeas and Kale sautéed in fresh garlic, cumin, and lots of herbs. Enjoy as a nourish bowl topped with your favorite tahini dressing in less than 30 minutes.

Ingredients

Scale

1 tbsp plus 1 tsp avocado oil or neutral flavored oil of choice
1 tsp cumin seeds
1/2 a large yellow onion, finely diced
1–2 cups whole small white button mushrooms
5 garlic cloves, crushed
1 tsp ground coriander
1 tsp dry oregano
1/2 tsp dry thyme
1/2 tsp red pepper flakes (optional)
2, 15 oz cans chickpeas, rinsed and drained
1 tbsp white wine vinegar
1–2 cups chopped kale or spinach
Salt and pepper to taste

Garlic White Wine Vinegar Tahini Dressing

3 tbsp tahini
1 tbsp white wine vinegar
1 tsp maple syrup or liquid sweetener of choice
1 clove garlic, crushed
2–3 tbsp water
Generous pinch of salt

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Instructions

Warm one tablespoon of oil in a large skillet over medium heat. Add in your cumin seed and sauté until fragrant, about 1 minute.
Add in your onions and continue to sauté with a pinch of salt until softened, about 3-4 minutes.
To the pan, add your mushrooms and stir frequently until mushrooms have released a majority of their liquid, about 4 minutes.
Deglaze the pan with a splash of water, about 1-2 tablespoons and stir well. Then stir in the garlic and sauté until fragrant. Stir in the rest of the herbs and spices and sauté for 1 minute to toast and coat.
Add in remaining oil and add in the chickpeas and continue to sauté, stirring to coat the chickpeas in all the spices and herbs. Continue to toast and stir the chickpeas for about 2-3 minutes.
To the pan, add in the vinegar, kale and a pinch of salt. Stir well and sauté until the kale has wilted.
Now make the dressing. Add the dressing ingredients to a bowl or jar and whisk until fully combined. Adjust the salt to taste and serve overtop a bowl of the spiced chickpeas and additional sides as desired.

Notes

Dry your chickpeas well. Rinse and drain them as normal and place in a clean kitchen towel, then rub them dry to remove any excess moisture. Discard any chickpea skins that happen to peel off in the process. You don’t need to remove every single chickpea skin.

Do not wash your mushrooms. Just brush them off with a damp kitchen towel to remove any debris on them.

For maximum flavor, I recommend blooming your cumin seeds and layering in your spices to help create more of an impact of flavor to your dish.

As you cook different levels of this meal, make sure to occasionally deglaze your pan with a little water or vegetable broth as you notice your pan dry up.

If you are using unsalted chickpeas, make sure you taste and adjust your salt based on preference. You likely will need a generous pinch of salt throughout to help make sure that the chickpeas are flavorful.