Go Back

Kale with chickpeas and orange

This lovely warm salad is a perfect side dish for Sunday Lunch or special occasions. It goes well with any roast poultry.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe oranges
  • 1 clove of garlic
  • 1 small red chilli
  • 50 g walnut halves
  • 100 g shredded curly kale
  • Half tin of chickpeas 200g, drained
  • 1 small cube of butter or margarine
  • 1 Tbsp olive oil

Method
 

  1. Zest one orange, put it aside.
  2. 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.
  3. Thinly slice the garlic. Deseed the chilli, finely chop the flesh.
  4. Heat the butter and the oil in a large frying pan.
  5. 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.
  6. Add the orange chunks, juice & zest to the kale. Stir for 1-2 minutes until warmed through.
  7. Season to taste, serve warm.