Cindy's Garden Cooking

Fresh Ingredients
2-3 leaves kale, chopped
2-3 leaves chard, chopped
1 tsp fresh rosemary, chopped
1-2 cloves garlic, minced

PantryFare
1 can chickpeas
1 can diced tomatoes (or 4 fresh plum tomatoes)
1/2 cup quinoa
1/2 cup vegetable broth

Spices and Oils
1 tsp olive oil
1 tsp corriander
1 tsp Italian herbs
dash of red pepper flakes

Put the olive oil, garlic, all spices and herbs in a soup pan or large skillet. Saute on medium heat for a couple minutes. Add the vegetable broth. Drain and rinse the canned chickpeas. Add them along with the tomatoes, quinoa to the seasoned broth. Layer the kale and chard on top, cover pan and cook 15-20 minutes.

For cold leftovers, place on a bed of Romain leaves.
Serves 3-4

Leave a Comment July 1, 2010