Spicy Kale & Chickpeas

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One of my first job standbys.  Cooked after work before Women’s Rugby training at 7pm.  Left on the stove with the heat off and eaten standing in my muddy kit in the kitchen at 9.30pm.  Leftovers eaten the next day.

1 can chickpeas plus liquid
1 can chopped tomatoes
1 bag of shredded kale
1 onion, peeled & chopped
2 garlic cloves, peel and finely chopped
1/2 tsp hot chilli flakes
1 vegetable stock cube, crumbled
1 tbsp olive oil

Fry the onion and garlic in the oil over a medium heat in a large saucepan until it just starts to brown. Add the rest of the ingredients and 1 can of water.  Simmer for 30 minutes to a sloppy curry consistency. Add more boiling water if needed.  It tastes even better the next day.

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