MARCH 2020 • 15
3 Tbs. avocado oil, divided
1 small brown onion, peeled & coarsely
chopped
2 cups rapini (aka broccoli rabe),
coarsely chopped
1 lb. cooked chicken, shredded
2 10-oz. pkgs. A Dozen Cousins Trini
Chickpea Curry
2 scallions, chopped
¼ cup chopped cilantro- In large saucepan, heat 1 Tbs. of avocado
oil. Add onion, and sauté until translu-
cent. Remove from pot. Heat remaining
2 Tbs. oil in same pot, then add rapini
and cook, stirring often, until slightly
wilted but still firm.
2. Return onions to pot with rapini.
Add chicken and chickpea curry. Cook
over medium heat, stirring often, about
15 minutes, until well-heated. Spoon
over rice or couscous, if desired. Garnish
with scallions and cilantro and serve.
Per serving: 470 cal; 45g prot; 18g total fat
(3g sat fat); 29g carb; 95mg chol; 650mg sod;
9g fiber; 5g sugar
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Chicken, Rapini, & Chickpea Curry
This quick and easy (but super-tasty!) meal is a great way to use leftover chicken. Serve over rice or cous-cous for a
nourishing one-dish supper. Serves 4