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Chick Peas, Kale and Mango Chutney over Brown Rice

This dinner is quick, easy, and delicious! Great for a side dish or vegetarian main entree. Little cooking required, many nutrients preserved!chickpeas kale rice

• 3 cups raw kale, chopped (stems removed)
• 1.5 cups brown or wild rice
• 1 can chick peas, drained
• 2-3 T mango chutney
• 2 T soy sauce (or gluten free tamari sauce)
• 2 T minced garlic
• Salt/pepper to taste

1. Prepare 1 and 1/2 cups brown rice as directed on package (I use a rice cooker).
2. Add chickpeas to saucepan with prepared brown rice along with kale and the rest of the ingredients. Stir until kale is slightly wilted. Add mango chutney. Toss with additional vegetables if desired!

Approximate Servings: 3 servings

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