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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Meanwhile steam the kale over boiling water. Rinse & drain the chickpeas.
  3. If you want to eat this dish warm, then heat the tomato sauce in a pan.
  4. Mix the tomato sauce with the buckwheat, then fold in the chickpeas and kale.
  5. Serve warm or at room temperature.