VegBox Recipes

Spicy Kale with Chickpeas

This recipe has come in from Jason H, who says:

"If you don't like the texture of chick peas then you could use mixed beans instead, in which case cook them for longer."

Thanks for the submission, Jason - it's a perfect recipe for the Winter months.
 
 

Ingredients

1 bunch of kale (or leafy cabbage)
400g chopped tomatoes
400g chickpeas
1 large onion
2 cloves of minced garlic
2 tablespoons of olive oil
1 teaspoon of chilli powder
½ teaspoon of paprika
½ teaspoon of ground cumin
½ teaspoon of lemon juice
¼ teaspoon of pepper
¼ teaspoon of salt
 

Method

In a large skillet or wok heat the oil over a medium heat. Add chopped onion and cook for 5 minutes, stirring occasionally. Add garlic and stir in for 2 -3 minutes until golden and onions are soft.

Meanwhile drain and rinse chickpeas (canned chickpeas are ideal). Add chilli powder, chickpeas, paprika and cumin to skillet. Stir in for a minute until spices coat the chickpeas. Add tomatoes (again a can of tomoatos is fine) and stir in together. Lower heat and simmer for 5 minutes.

Coarsely chop kale (chard, cabbage or other leafy greens will do). Add to wok, stir and simmer for 5 minutes till the greens are tender.

Add salt, pepper and lemon juice. Stir and remove from heat.

Serve over brown rice, pasta or noodles.
 

Time From Cupboard-To-Table

30 minutes
 

Notes & Variations on Spicy Kale with Chickpeas

 
 
 

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