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.
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.