Curry Chickpeas with Dried Apricots, “Mustard Greens,” and Sautéed Beet Noodles

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Serves 2

Cook and Prep Time: 35 minutes

You Need:

• 1 10oz. container Beet Noodles
• 1 small can Chickpeas, rinsed and drained
• 1 bunch Mustard Greens, chopped
• ¼ cup Dried Apricots, chopped
• 2 cloves Garlic, minced
• 1 tbsp. Dijon Mustard
• 1 tbsp. Apple Cider Vinegar
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Curry Powder
• 1 tbsp. Garlic Powder
• Olive Oil

DIRECTIONS

1. Rinse and chop the produce accordingly.  In a small bowl, mix the apple cider vinegar, Dijon mustard, 1 tbsp. olive oil, salt, black pepper, and garlic powder.  Stir to combine and set aside.
2. In a pan, add 1 tbsp. olive oil and set to medium-high heat.  Once hot, add chickpeas, and toss to coat.  Cook for 3-4 minutes stirring occasionally.  Then, add curry powder, salt, pepper, and dried apricots.  Toss to combine and everything is warmed through, 1-2 minutes more. Set chickpeas aside until ready to serve and return pan to the stove for Step 4.
3. In a separate pan, add 1 tbsp. olive oil and set to medium heat.  Once hot, add garlic, and stir for 30 seconds, until fragrant.  Once fragrant, add mustard greens.  Cook until wilted (this may need to be done in batches), 2-3 minutes.  Then, add mustard mixtures and toss to coat, cooking for 1-2 minutes more.  Place greens in a bowl until ready to serve.
4. Using the pan from Step 2, add 1 tbsp. olive oil and set to medium heat.  Once hot, add beet noodles, and sauté for 2-3 minutes until warmed through.  Add salt and pepper to taste.
5. Distribute mustard greens, chickpeas, and beet noodles evenly amongst serving plate.  Enjoy!