Pulses/Bean/Lentil Recipes, Vegetable Recipes

Kale with chickpeas, soy, chilli and garlic

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

Ingredients

  • 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

Instructions

  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
https://www.lucyhyland.com/kale-with-chickpeas-soy-chilli-and-garlic/

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