Buckwheat with kale and chickpeas
8 Apr 2025
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
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
- ½ cup buckwheat
- 1 cup water
- 1 tin chickpeas
- 1 cup chopped cavolo nero or kale
- ½ cup tomato sauce (home-made or shop bought)
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Side - Supper
- Cuisines: - Italian
- Ingredients: - Whole grains
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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