Braised Chickpeas and Kale

Charmaine Lu -

  • 2 tbsp olive oil
  • 1 sliced red onion
  • 2 sliced garlic cloves
  • 200g shredded kale
  • 1 tsp ground turmeric
  • 1 preserved lemon, finely chopped
  • 2 x 400g tins of chickpeas
  • 400g tin of chopped tomatoes with herbs
  • Chopped parsley
  • Flatbreads, to serve
  • Heat the oil in a large frying pan and fry the onion for about 5 mins. Add the shredded kale stems, garlic and turmeric, cook for 3 mins more, then add the preserved lemon, tomatoes and chickpeas with their liquid. Season well and cook for 10 mins.
  • Once thickened, add the kale leaves and cook for 3 mins to wilt. Check for seasoning and stir in most of the parsley, then serve with flatbreads and more parsley sprinkled over the top.
30 mins
4 serving