smokey chickpeas and kale over baked sweet potatoes

This recipe is right on track with my previous post about prepping food for the week.  It was so quick to prepare, I had all the ingredients on hand and it tasted delicious!  Plus, it’s pretty budget friendly costing under $1.50 per serving!  All I had to do was heat the sweet potatoes I baked on Sunday, throw a can of chickpeas in a skillet with kale and fry an egg, taking 15 minutes tops to prepare!

I made a vegan version by omitting the fried egg.  Another option would be to eat the chickpeas and kale over a bowl of quinoa instead of baked sweet potato…or simply eating them alone!  I found the chickpea recipe on this wonderful blog using spinach instead of kale…this recipe is very versatile!  I will definitely be adding this recipe to my quick “go-to” meal list!

smokey chickpeas and kale over a baked sweet potato ~vegan, gluten free~

Smokey Chickpeas and Kale over Baked Sweet Potatoes

1 can chickpeas, rinsed and drained

3 cups greens (kale, spinach, chard, etc…), washed and chopped

a few gluggs of extra virgin olive oil

1 tablespoon paprika

sea salt and pepper to taste

fresh lemon slice

2 baked sweet potatoes

(here is a link on how to bake sweet potatoes)

2 fried eggs (optional)

-In a large skillet heat olive oil over medium high heat.  Add chickpeas, paprika and sea salt and pepper.

-Cook until chickpeas become slightly crispy, about 3-5 minutes.

-Add kale and cook until wilted.

-Squeeze with fresh lemon and serve warm over a baked sweet potato with the option to top with a fried egg.


fried egg with smokey chickpeas and kale over baked sweet potato