I find this a very satisfying dish, great side accompaniment to several other dishes. I love the vibrant colours of this dish, so inviting and attractively pleasant to the eyes. It’s a very quick meal to prepare that is full of vitamins and iron – makes a great vegetarian Vegan dish.

Ingredients Serves 2-4

• 200g curly Kale, finely shredded (1 Pck)
• ½ tin chickpeas
• 1 medium size onion finely chopped
• 2 Tbs rapeseed oil or vegetable oil
• 2 tsp caraway seeds
• 1 tsp freshly ground cumin
• 1 clove garlic finely sliced
• 4-5 mixed sweet peppers – sliced (can substitute with normal peppers)
• Salt

Method

1. Wash and drain the Curly Kale in a colander. Once all the water has drained, put the greens in a big bowl, cover with boiling water. Blanche the leaves as you will find curly kale can be a bit tough, hence this will tenderise the leaves while keeping them green. Drain the water as set aside.
2. Drain the chickpeas and set aside, (since I need only half tin – I usually freeze the other half for another meal).
3. Place a large skillet or a large non-stick pan over medium high heat. Add the sliced onion fry until slightly brown. Add the chopped garlic give it a quick stir. Now add the cumin powder and caraway seeds, followed by the chickpeas. Season with salt, and leave to cook for 2 mins.
4. Add the drained blanched curly kale leaves to the chickpeas mixture, Give it a quick stir, leave to cook on low heat for another 10 minutes, until the leaves are tender yet retaining their green vibrant colours.
5. Just before removing from the heat add the sliced sweet peppers and gently stir in.
6. Taste for seasoning. Remove from the heat, serve warm or cold

Brinda’s Note: You can add other seeds such as pumpkin, sunflower or pine nuts etc to the dish.