Deconstructed Kale Walnut Pesto with Chickpeas

• 2 Tablespoons Olive Oil
• 1 can (15 Oz. Can) Garbanzo Beans, Rinsed And Drained
• 1 bunch Red Kale, Stems Removed And Rough Chopped
• 1/2 cups Chopped Walnuts
• 2 cloves Garlic, Minced
• 1/2 teaspoons Fresh Ground Nutmeg
• 1/2 whole Lemon, Zest And Juice
• Freshly Grated Parmesan Cheese, For Topping

1. Heat oil in large skillet over medium high heat.
2. Add beans and spread into a single layer along the bottom of the pan.
3. Cook for about 3 minutes without stirring, then stir and cook for another 3 minutes (to almost brown the peas).
4. Add kale and saute for approximately 1-2 minutes.
5. Add walnuts and garlic and continue to heat for 2 minutes.
6. Add 1/4- 1/2 teaspoon fresh ground nutmeg, according to taste, and the zest and juice from 1/2 lemon.
7. Top with freshly grated parmesan cheese.

olive oil, garbanzo beans, red kale, walnuts, garlic, fresh ground nutmeg, lemon, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/deconstructed-kale-walnut-pesto-with-chickpeas/ (may not work)