Portuguese-Style Chickpea & Kale Braise with Crispy Garlic Oil & Crusty Bread

Ingredients

• 0.75 cup canned chickpeas, drained and rinsed
• 2 cups fresh kale, chopped, stems removed
• 0.75 cup crushed tomatoes, canned
• 0.75 cup vegetable broth, low-sodium
• 3 tbsp extra virgin olive oil, divided
• 4 clove garlic cloves, sliced thin
• 2 tbsp sun-dried tomatoes, chopped
• 1 tsp dried oregano
• 0.5 tsp smoked paprika
• 0.25 tsp sea salt
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes, optional
• 1 tbsp lemon juice, fresh
• 1 slice whole grain bread, crusty, toasted

Instructions

1. 1

   Heat 1 tbsp olive oil in a medium pot over medium heat. Add sliced garlic and cook 1-2 minutes until fragrant but not browned. Remove half the garlic to a small bowl for crispy oil.

2. 2

   Add remaining garlic to pot with oregano and smoked paprika. Toast for 30 seconds until aromatic.