Buckwheat Soba Noodles with cumin-lime kale, asparagus and chickpeas

Each new year, Matt and I clean out the cupboards and try some new foods and get rid of some less than good foods that may have slipped into the grocery bags. This year we’re trying some new vegan recipes that are also soy, gluten, sugar and corn free. The idea is to make really tasty good for you foods that are easier to digest as gluten, soy corn and sugars can often be tough on the gut.

Here’s my first try. This recipe makes 4 servings.


1 package Buckwheat soba noodles cooked according to directions on package (do not overcook like I did)

1 can chickpeas, rinsed well

1 bunch lacinato or other dark kale or collard green, chopped well

1/2 bunch of asparagus, chopped into bite size pieces

3 cloves garlic crushed or diced

1/2 tsp cumin

2 pinches of thyme and cumin and red pepper flakes

3 Tbsp olive oil

Juice from 1/2 lime

pinch salt fresh black pepper to taste


Place chickpeas into a heavy sauce pan with 1 Tbsp olive oil. Add the pinches of cumin, thyme and red pepper flakes and sautee on medium heat until browned and crispy.

In a large pot, add 2 Tbsp of olive oil and the garlic and sautee on medium until garlic is soft but not browned. Add chopped kale and sprinkle with a pinch of salt, cumin and lime juice. Stir well and cover for a few minutes while the kale wilts. Add asparagus and stir. Sautee for a few more minutes until the veggies and slightly softened.

Serve kale and asparagus over the noodles with chickpeas on top or just mix the whole thing together in the big pot and serve in a bowl.


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