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.
Healthy Eating recipes: 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 (Tamari is best) freshly cracked pepper |
Rinse the chickpeas well. Saute the chopped onion in a wok or large saucepan in a little water for 5-10 mins. Add the chickpeas and cook for 2 mins. Then add the kale and cook for a further 3 mins. Add the garlic, chilli and soy sauce and stir in, allowing to cook for another 2 mins. Remove from heat and serve straight away – sprinkle with a little black pepper. Wheat free, gluten free, if you chose Tamari, dairy free and sugar free |
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