Kale with chickpeas, soy, chilli and garlic

I’ve adapted this recipe from The River Cottage Diary I was given for Christmas.  There may be a few more adaptations throughout the year! You can have this healthy eating dish as a light supper for 2, use is as a side dish for a nice curry, or make a full meal by placing on a bed of brown or wild rice.

Remember Kale is a great source of Vitamin K (helping blood clotting and protect cells against oxidative stress), A and C – its also a cruciferous vegetables which is perfect for protecting against cancer.


Kale with chickpeas, soy, chilli and garlic

Kale with chickpeas, soy, chilli and garlic


  • 1 tin of chickpeas
  • 1 onion, sliced
  • 200g curly kale
  • 2 finely chopped cloves of garlic
  • 1 finely sliced chilli
  • 2 tbsp soy sauce (I use Tamari)
  • freshly cracked pepper


  1. Rinse the chickpeas well.
  2. Saute the chopped onion in a wok or large saucepan in a little water for 5-10 mins.
  3. Add the chickpeas and cook for 2 mins.
  4. Then add the kale and cook for a further 3 mins.
  5. Add the garlic, chilli and soy sauce and stir in, allowing to cook for another 2 mins.
  6. Remove from heat and serve straight away - sprinkle with a little black pepper.
  7. Wheat free, gluten free, if you chose Tamari, dairy free and sugar free

My optimal Self Care Food Plan restores love and balance to your meal times.


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