This was better than it had any right to be. Like many dishes I make, it evolved from a hastily scribbled note that looked more like a math problem than a recipe, an attempt to do something different with familiar ingredients.
I’m crazy for the deep green wrinkly variety of kale that goes by various names (Dinosaur, Tuscan, Lacinato). Whatever you call it, it’s darned tasty, and something I buy in quantity this time of year, but I tend to do the same old saute with it, or toss it into a soup.
I’m also a huge fan of chickpeas; my husband, not so much. He’ll eat them if they’re in a dish (or eat around them), but he was never really a fan – until now.
We’re both learning to love sweet potatoes. They’re just so good for you, but in most preparations they’re just *too* sweet for our tastes. Here, I decided to cube them and saute them in olive oil with a chopped shallot until they got nicely browned on the edges. Then my drained, cooked chickpeas went in, along with a huge clove of garlic, sliced, and once that was fragrant and golden, the chopped kale went on top. I tossed it through until it was bright green and wilted, then spooned the veggies into our bowls, topping each serving with (of course) a poached egg.
I didn’t have great expectations for this, but honestly? We loved it. The chickpeas were the unexpected star, rich and meaty tasting, with a wonderful texture far superior to canned. A little harissa added at the table took it over the top. This was a lovely and really satisfying fall meal, a great combination of colors and textures, and a surprising success.