Rice, Chickpeas and Kale with Pineapple Salsa

This was from the Jan/Feb 2011 Vegetarian Times, but as usual, I adapted it.

1 tsp. oil
1/2 c. finely chopped onion
1 c. cooked chickpeas
3/4 c. vegetable broth
1/2 c. white basmati rice
1 tsp. cumin
1/2 tsp. paprika
1/4 tsp. salt
1 bunch kale, chopped

Saute the onion in the oil for 3-5 minutes.  Add the broth, rice, chickpeas and seasoning.  Give it a quick stir.  Cover and simmer for 15-20 minutes.  In a large pot add the kale and a splash of water.  Wilt the kale over medium heat while the rice is cooking.  Be careful not to burn it.  (Next time I may saute the kale and onions together instead of putting the onions in the rice.)

For the salsa:
1 (20 oz.) can crushed pineapple, drained
1/2 c. chopped red bell pepper
1/2 c. mint or cilantro leaves chopped
1 tbsp. lime zest
1 tbsp. lime juice
1 tsp. agave, honey or sugar

Combine all in a bowl and set aside.

To assemble, combine rice and kale or layer the rice on top of the kale.  Top with pineapple salsa and dash with salt and pepper.