Garbanzo Beans With Kale in a Tomato sauce...

I went to the Cask and Schooner the other night, and had this dish!  It's so simple and yet so wonderful, trust me this is one of the best dishes ever!  Nice job Chef John

Shown with a grilled and sliced chicken breast.

I changed it a little bit, see what you think...

Recipe for four:
2 cans Eden Garbanzo beans, drained and washed
1 can Eden crushed tomatoes
1 red onion, chopped
4 cloves garlic, finely chopped
2 c chicken stock
1/2 t chili flakes
1/2 t paprika
Salt and pepper
Butter
Olive oil
1 bunch kale, washed, stems removed and chopped

Lightly brown the onions over medium high heat in a little butter and olive oil.  When done, add the garlic and cook for about one minute.  Now add all the ingredients except the kale, and cook for about 20 minutes on a gentle simmer.  Be sure to season well with salt and pepper, keep tasting it until you have the right amount.  Beans need seasoning or they will be bland!  Add more stock if you need to, or reduce it if you want the dish to be thick.

Just before you're ready to serve add the kale and melt.  Serve on warm plates...

Bon Appetit!  Chef Hobbes

Grilled Chicken With Garbanzo Beans And Oriental Broccoli And Greens...

Just another dish, with a little twist on things, to keep everybody guessing!

Recipe for two, plus two half pints:
2 chicken breasts
1 onion, chopped
4 small turnips, peeled, halved and sliced
1 big handful broccoli, chopped
1 big handful kale, chopped
1 - 1" piece of ginger, finely chopped
1 T garlic finely chopped
1 can garbanzo beans, partly smashed
1 c chicken stock
1 T sesame oil
1 t fish oil
2 T soy sauce
2 T olive oil
Salt and pepper
1 T butter

First, get the garbanzo beans cooking.  Eden has the best canned product on the market, that doesn't contain sugar, but they will need salt.  Drain the beans, rinse, put in a saucepan with a little olive oil, a couple of big pinches of sea salt, 1 tablespoon butter and chicken stock.  When warm, smash most of them with a fork or something, and cover with a lid and let them tick away for a bit on low heat.

Get the grill or pan nice and hot.  Season the chicken with a little salt, pepper and cayenne.  Rub a little olive oil on and grill or add oil to the saute pan, and cook the chicken.  When one side is done, turn and start getting another pan hot, with a little olive oil in it.

When the oil is hot, add the onion, turnips and broccoli, over a high heat.  When they are almost done, add the ginger, garlic, soy sauce, fish sauce, sesame oil, kale and cook for about 30 seconds or so.  The idea here is to cook everything really fast over high heat, but you will need to keep the veggies moving by stirring or tossing.  If you have a wok, this a good time to use it.

Serve onto warm plates.

Bon Appetit!  Chef Hobbes