2cupspacked kalestems removed, chopped to bite size pieces
1/2tsponion powder
1/2tspgarlic powder
1tspsmoked paprika
1/2tspchipotle powder
1/4tsporegano
1TBSwater
1/2 tspsalt
Instructions
Heat 2 cups of water in a small pot to a roaring boil. Add 1 cup of rice and cook it according to package instructions.
In a medium pan, heat olive oil over medium low heat. Add all the spices and let them toast in the pan for one or two minutes.
Drain the chickpeas and give them a good rinse. Add the chickpeas to the pan of spices and stir them to coat them evenly.
De-stem the kale and chop it into bite sized pieces. Add the kale to the pan and stir well. Add 1 TBS of water to the pan to help steam the kale, and immediately cover with the lid. Cook for 5 minutes.
When the rice is done cooking, fluff it with a fork. Add rice to the bottom of your serving bowls, then top with the smoky chickpeas and kale. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.