Buckwheat with kale and chickpeas
Buckwheat is one of the superfoods so we should eat it regularly. It’s perfect as a side dish ( instead of rice) or you can use it for salads, stews and soups. This buckwheat with kale and chickpeas requires some ready-made tomato sauce (your own or shop-bought), then it’s ready within 20 minutes.
Ingredients
Method
- Put the buckwheat and water in a pan. Bring to the boil and cook for about 15-20 minutes until the water has completely absorbed. Put a lid on and rest for 10 minutes.
- Meanwhile steam the kale over boiling water. Rinse & drain the chickpeas.
- If you want to eat this dish warm, then heat the tomato sauce in a pan.
- Mix the tomato sauce with the buckwheat, then fold in the chickpeas and kale.
- Serve warm or at room temperature.