Hot chickpea and black kale stir fry

Easy and simple veggie dish for the busy weekdays. If you’d like you can serve it with cherry tomatoes. (we forgot it :-))

SERVES

2-4 person

PREPARATION

cca. 5-10 minutes

COOKING

cca. 20-30 minutes

INGREDIENTS

500 g potato
1 tin chickpea
1 red onion
3 cloves of garlic
3 pieces peperoncino
4 big leaves black kale (black cabbage, cavolo nero)

DIRECTIONS

Cook the whole potatoes in salted water until they’ll be almost tender. (You can check this poking the potato with a fork, if you can stick in but you feel a little bit hard it’ll be good) Cut the onions and kales in small pieces, grate the garlic cloves, crush the peperoncino and pour the liquid off from the chickpeas.

 

When the potatoes are almost tender pour the cooking water off and wait until they cool down, then dice them into bigger slices and half them. Cook the onion on a small amount of oil, (3-4 tablespoon) until they’ll be translucent, then add the garlic and peperoncino and cook them for 1-2 minutes,

Add the potatoes and chickpeas and cook them until they’ll have a little colour. (It takes cca. 10-15 minutes)

Then add the black kale and give it a few minutes.

Good appetite! 🙂

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