Nutritionist Lucy Hyland

Kale with chickpeas, soy, chilli and garlic

February 1, 2010
Posted by Lucy

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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