Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 large bunch kale, stemmed and roughly chopped
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 (8-ounce) packages shirataki noodles, drained
- 4 ounces shiitake mushrooms, stemmed and thickly sliced
- 1⁄2 cup marinara sauce
- sea salt and freshly ground black pepper, to taste
- 1/4 cup chopped parsley, for garnish
Method
Step 1
Heat the oil in a medium cast-iron pan over medium heat. Add the garlic and cook, stirring, until aromatic, about 1 minute, stirring often to pre- vent burning.
Step 2
Toss in the kale and sauté it in the garlic oil until it wilts, 3 to 4 minutes.
Step 3
Add the chickpeas, noodles, shiitakes and marinara sauce and warm through for about 3 minutes. Season to taste with salt and black pepper, as needed.
Step 4
Transfer the mixture to a platter, garnish with the parsley, and serve. Any leftover noodles can be covered and refrigerated for up to 3 days.
Nutritional analysis per serving (1 1⁄2 cups): Calories 215, Fat 10 g, saturated Fat 1 g, Cholesterol 0 mg, Fiber 8 g, Protein 9 g, carbohydrate 25 g, Sodium 155 mg
