Perfect as a meal in itself or as an accompaniment to lamb. Takes advantage of late season Kale with it is still with us, and other root vegetables.
By Isabel Hirst, Peckham.
Chickpeas & Kale, 529p, serves 4.
You will receive:
1 x Chick Peas (400g)
1 x Red Onion
1 x Suffolk Carrots (300g)
1 x Tsp. Chilli Flakes
1 x Onion, small
1 x Chopped Tomatoes (400g)
1 x Flat Parsley, handful (30g)
1 x Recipe Card Chickpeas with Kale
2 x Garlic Clove
1 x Green Curly Kale (400g)
You will need to provide:
4 tablespoons olive oil
salt and pepper
150ml white wine
Method
Blanch the chard in boiling water until tender (approx. 4 minutes). Heat the olive oil in a large pan over medium heat. Add the onion and carrot and cook slowly for 15 minutes whilst stirring occasionally. Add the chilli and garlic and sweat for another five minutes. Add the tinned tomatoes and reduce until thickened. Add the white wine and reduce almost completely. Add the chickpeas and swiss chard to warm through. Stir through the chopped parsley. Season to taste.