20 Minute Peanut Chickpea Bowl

Ingredients

• 2 cans chickpeas
• ½-1 cup peanut sauce (click for recipe)
• 4 cups chopped & de-stemmed kale
• 2 cloves garlic
• 2 tbsp olive oil
• 2 cups cooked jasmine rice
• 1 avocado

Instructions

• First, prepare the peanut sauce if you haven't already. I suggest keeping it on the thicker side for this recipe.
• Drain and rinse the chickpeas and add to a pan on the stove.
• Add in the peanut sauce, adding as much or as little as you like. I usually end up doing about ⅓ cup and saving some more for drizzling on the final bowls.
• Heat over low heat for about 5-10 minutes, allowing the sauce to cook into the chickpeas and thicken.
• Meanwhile, mince the garlic and add to a second pan with the olive oil. Saute until golden.
• Add in the chopped and de-stemmed kale and saute until dark green and wilted, this will only take a couple of minutes.
• Remove from heat. Once the chickpeas are done (be sure to taste and add more sauce as desired), serve with the kale on top of a bed of rice along with the avocado. Drizzle with additional peanut sauce & enjoy!