Notes: Mangos aren't quite in season yet, so roasting them helps to bring out the natural sweetness. Plus, sauteed fruit can fall apart too much in the pan.
This dish turned out great, but it didn't make a big batch. You can easily double the size of you need to feed more people: just add an extra can of chickpeas and an extra mango.
Ingredients:
1 15 oz. can chickpeas
1 bunch kale
3 cloves of garlic
1 mango
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon of honey
Butter
Salt
Pepper
Directions: Heat the oven to 400.
Dice the mango and lay it on a baking sheet. Roast it for 10 minutes.
Rinse and drain the chickpeas. Slice the kale thin and mince the garlic. Heat the butter in a skillet on medium-high. Add in the kale and garlic and saute for about a minute. Season with cumin, cinnamon, salt, and pepper. Add in the chickpeas, put a lid on the pan, and turn the heat down to low. When the mango is done, add it to the pan and stir everything together.
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