Rice and Chickpea Kale Rolls with Pineapple Salsa

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Serves 4

Lacinato kale is the easiest variety to fold for these emerald green rolls.
  • 1 tsp. olive oil
  • ½ cup finely chopped onion
  • 1 cup cooked chickpeas
  • ¾ cup low-sodium vegetable broth
  • ½ cup white basmati rice
  • 1 tsp. ground cumin
  • ½ tsp. smoked paprika
  • ¼ tsp. salt
  • 12 large Lacinato kale leaves
  • 1 20-oz. can crushed pineapple, drained
  • ½ cup chopped red bell pepper
  • ½ cup fresh mint or cilantro leaves, chopped
  • 1 jalapeño chile, seeded and chopped
  • 1 Tbs. grated lime zest
  • 1 Tbs. fresh lime juice
  • 1 tsp. sugar or agave nectar

To make Kale Rolls:

1. Heat oil in small saucepan over medium heat. Add onion, and cook 3 to 5 minutes, or until softened. Add chickpeas, broth, rice, cumin, paprika, and salt; bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes, or until all liquid is absorbed. Cool.

2. Trim thick stems from center of kale leaves. Place 1 large or 2 small overlapping kale leaves on work surface with tip away from you. Pull together cut edges where stem was removed to overlap. Spoon 2 Tbs. chickpea mixture in center of bottom of leaf. Fold in sides, and roll up leaf to tip. Repeat with remaining kale and filling.

To make Salsa:

Stir together all ingredients in bowl. Season with salt and pepper, if desired. Serve Kale Rolls with Salsa.

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