I love chickpeas. Like, seriously. I could write a sonnet about chickpeas. Chickpeas are cheap, tasty and protein filled beauties and I don’t know what I would do without them, and they are also fabulously cheap! This recipe is my take on the more traditional spinach and chickpea combo; kale has a slightly sweeter taste, but I prefer it personally.
What you need: A can of chickpeas, about half a pack of kale, olive oil, an onion.
Spices: Asafoetida, fenugreek, tumeric, chilli powder, cumin, coriander seeds, mustard seeds, salt, pepper, chilli flakes
1: Heat oil in a large saucepan and add some asafoetida and mustard seeds. Heat the oil over a medium heat for a few minutes (chop the onion in the mean time) until it becomes fragrant. Then turn up the heat, add the onions and spices and fry for five-seven minutes
2: Add the kale and sauté on a medium heat for a few minutes. Then add the chickpeas and some more spices and fry for about five minutes
3: Turn down the heat, add a small amount of water (literally a few splashes) and cook for about ten minutes
4: Enjoy with my delightful sauté aubergines (coming soon)