Recipe · 30 min
Chickpea-Kale Sauté with Raisins, Couscous & Toasted Pine Nuts
- 30 min
- 2–6 servings
- 618 kcal / serving
A hearty skillet dish of chickpeas, kale, raisins and toasted pine nuts tossed with warm couscous. It comes together quickly, making a satisfying weeknight option with good textures and balanced sweetness.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 12 fl ozchicken or vegetable broth
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- 1 bunchkale
- ¼ cuppine nuts
- ⅛ cupraisins
- ½ cupwhole wheat couscous
- ½ mediumyellow onion
- yellow onions
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, rosemary, dried, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 2 clovesgarlic
- 1 bunchkale
- ½ mediumyellow onion
- yellow onions
Pantry & dry goods
- 12 fl ozchicken or vegetable broth
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ¼ cuppine nuts
- ⅛ cupraisins
- ½ cupwhole wheat couscous
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 12 fl oz | 24 fl oz | 36 fl oz |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| kale | 1 bunch | 2 bunches | 3 bunches |
| pine nuts | ¼ cup | ½ cup | ¾ cup |
| raisins | ⅛ cup | ¼ cup | ⅓ cup |
| whole wheat couscous | ½ cup | 1 cup | 1 ½ cups |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil the broth in a small saucepan, then remove from heat and stir in the couscous; cover and let stand 10 minutes, fluffing with a fork just before serving.
- Toast the pine nuts in a dry skillet over medium-high heat, stirring until they’re golden and fragrant; transfer to a small bowl and keep the skillet for later use.
- Slice the onion into half-moons and mince the garlic.
- Return the skillet to medium heat and lightly coat the bottom with oil.
- Add the onion and garlic to the skillet and cook until softened, about 3–4 minutes, stirring occasionally.
- Rinse and drain the chickpeas. Add them to the skillet and cook until golden and warmed through, about 5 minutes.
- Wash and chop the kale, then add it to the skillet in batches, letting each addition wilt before adding the next.
- Pour in the broth, add the raisins and spices, and simmer, stirring occasionally, until the raisins soften and the mixture thickens, 3–4 minutes; finish with a splash of balsamic vinegar and remove from heat.
- To serve, divide the fluffy couscous and the chickpea-kale mixture onto plates, then sprinkle with the toasted pine nuts and enjoy.
Two tips
- Make ahead: Cook the couscous and store it covered in the fridge; reheat with a splash of broth or water.
- Serving idea: finish with a light drizzle of balsamic vinegar for extra brightness or mix in a pinch of dried rosemary for deeper aroma.
Nutrition per serving
- Calories
- 618 kcal
- Protein
- 24 g
- Carbs
- 87 g
- Fat
- 24 g
- Fiber
- 17 g
- Sodium
- 368 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.