Year of the Bean

A bit behind in documentation! This was my first stab at black chickpeas and a big win – they’re nutty, tasty, and hold together well.

Ingredients

• 450g cooked black chickpea (I used Viola Biologico)
• 200g Russian kale, washed and chopped roughly
• 100g ramp bulbs, trimmed and minced
• 500mL reserved aquafaba (chickpea cooking liquid)
• olive oil
• salt

Procedure

1. Soak chickpeas overnight, then put in large heavy-bottomed pot covered with 2″ of water; raise to a boil for 5 minutes, then simmer until softened but not mushy; add salt and stir to combine. Reserve the aquafaba and chickpeas separately.
2. Heat olive oil in heavy-bottomed pot, then add ramps and cook until they begin to soften
3. Add kale and mix until combined; add chickpeas and aquafaba; raise to a simmer and cook until kale has softened, adding liquid as needed throughout
4. Enjoy on its own or with grains!