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)
- 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.
- Drain the chickpeas and set aside, (since I need only half tin – I usually freeze the other half for another meal).
- 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.
- 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.
- Just before removing from the heat add the sliced sweet peppers and gently stir in.
- 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.