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Regular readers will know that both Saskia and I are on a mission to try to find ways of making do and using the food we have rather than throwing things out (check out Saskia’s crumble and her banana cake and my carrot cake). In this vein I was at work one day pondering the random collection of food that was in the kitchen at home and desperately needed to be eaten.

I was trying to come up with a recipe to use the beautiful kale that I bought at the Collingwood children’s farm market. My mate C suggested a simple recipe from Bill Granger with chickpeas, spinach and tomatoes. I swapped the kale for the spinach and had all the other ingredients lurking around the house.

This was an incredibly simple, but delicious and filling weeknight dinner. I’ll definitely be making this again.

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Chickpea and kale stew

(adapted from a recipe by Bill Granger)

splash of olive oil
1 diced red onion
3 finely sliced garlic cloves
2 teaspoons freshly grated ginger
1 seeded red chilli
800 g tinned chickpeas
1 teaspoon ground cumin
½ teaspoon turmeric
250 g cherry tomatoes
1 head of kale, chopped
salt and black pepper, to taste
2 tablespoons of lemon juice

  • Heat olive oil in a frying pan over a medium to high heat.
  • Fry the onion, garlic, ginger and chilli for about 5 minutes, or until the onions are soft.
  • Add the drained chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and cook for about 5 minutes.
  • Add the tomatoes and kale and cook for another couple of  minutes until the kale has softened.
  • Remove from the heat, stir through lemon juice and taste for seasoning.
  • Enjoy!
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4 Responses to “Fast & fabulous #5: chickpea and kale stew”

  1. Megan says:

    Hrm, interesting but (and no offense) doesn’t look all that appetizing. Then again, I hate chickpeas. But it’s a great idea to just mash up all the those ingredients lying around somewhere. HeHe. I don’t think I’d ever have the guts to do that (or the creativity).

    • Emily says:

      Yes I agree – not the most beautiful of dishes (or photos really) but it is very tasty. Obviously, if you don’t like chickpeas this probably isn’t the dish for you, but the flavours would work well with other ingredients instead – maybe some borlotti beans or lentils?

  2. Gill says:

    I love this one – it’s a regular at our house, I add loads of extra ginger. It’s also good with a bit of chicken in for those that need meat!

    • Emily says:

      Oh good, I’m glad you like it! It’s a nice easy throw together – so perfect for mid-week. Some chicken would be lovely too!

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