Scrambled Chickpea and Kale Tacos

 Ingredients:

6 (15-ounce) cans garbanzo beans, drained and rinsed

1/4 cup olive oil

1 medium onion, diced

2 medium red bell peppers, cored, seeded, and diced

2 1/2 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon garlic powder 

1 teaspoon kosher salt

6 cups Kale, coarsely chopped

Taco shells

Directions:

Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.

Heat the olive oil in a 12-inch (or larger), high-sided skillet over medium heat until shimmering. Add the onions, stir to coat with the oil, and cook until soft, 4 to 5 minutes. Stir in the bell peppers, cumin, turmeric, garlic powder, and salt, and cook until the peppers are tender, about 4 minutes.

Add the mashed and whole chickpeas, stir to combine, and cook until they begin to soften, about 5 minutes. Stir in the kale cooking just until wilted, about 3 minutes. Remove the pan from the heat.

To serve immediately, divide the chickpea mixture between the tacos, filling taco with 3/4 to 1 cup of the mixture.

SO very good! Love using all the kale in Mei's garden 😀