Kale with chickpeas and orange
23 Mar 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This lovely warm salad is a perfect side dish for Sunday Lunch or special occasions. It goes well with any roast poultry.
Ingredients
- 2 ripe oranges
- 1 clove of garlic
- 1 small red chilli
- 50g walnut halves
- 100g shredded curly kale
- Half tin of chickpeas (200g), drained
- 1 small cube of butter or margarine
- 1 Tbsp olive oil
Instructions
- Zest one orange, put it aside.
- Peel the other orange with a knife. Using the knife carefully remove the white membrane and pips of both oranges then divide the flesh into segments. Collect the juice.
- Thinly slice the garlic. Deseed the chilli, finely chop the flesh.
- Heat the butter and the oil in a large frying pan.
- Add the garlic, walnuts and chilli, then fry for 1-2 minutes. Add the kale and chickpeas, stir through. Cook, covered, for about 5 minutes.
- Add the orange chunks, juice & zest to the kale. Stir for 1-2 minutes until warmed through.
- Season to taste, serve warm.
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Categories
- Meal Type: - Dinner - Lunch - Quick & Easy - Side
- Cuisines: - Fusion
- Occasions: - Christmas - Sunday Lunch - Thanksgiving
- Ingredients: - Greens & Salads
- Health and Diet: - Combination - Gluten Free - Healthy - Vegetarian
- Skill Levels: - Easy
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