Moroccan Spiced Braised Kale Butternut Squash and Chickpeas
Ingredients
- 1 bunch red kale, about 8 cups –packed, stems removed
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 cup sherry vinegar
- 1 1/2 cups water
- 2 cloves garlic, sliced thin
- 1 chile de arbol (stem removed)
- 16 ounces can chickpeas, drained and rinsed or 2 cup chickpeas
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 2 cups cubed and roasted butternut squash *
- 1/3 cup pomegranate seeds
- 1/3 cup feta, crumbled
- 1/8 cup fresh cilantro leaves
Instructions
Moroccan Spiced Braised Kale, Butternut Squash and Chickpeas serves 6 original recipe by Food52.
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