Braised Kale + Chickpea with Egyptian Summer

We scored some beautiful, local kale this week! December feels like a braising kind of month – so we did a quick braise with one of our spicier blends to really warm us up. Enjoy this simple, satisfying side dish. Or Serve over some black rice for a healthy lunch!


  • 1 tbsp grapeseed oil
  • half red onion, diced
  • 2 garlic cloves, sliced thin
  • 2 bunches kale, spine removed and leaves torn
  • 540 ml (1 can) chickpeas
  • 1 tbsp Big Cove Foods Egyptian Summer
  • 1/2 cup broth
  • 1 lemon, juiced
  • salt to taste

In a large heavy bottom pan (with a lid), heat the oil over medium heat. Cook the onions and garlic until just aromatic, 1-2 minutes. Add the ‘Egyptian Summer’ spice blend, kale, chickpeas and broth – toss well. Cover the pot and reduce the heat to medium low. Cook for about 5-7 minutes or until kale becomes soft and wilted.

Off heat stir in the lemon juice and salt to taste.