Kale with Chickpeas

Kale with Chickpeas

The second to last wintry dish. This one tastes pretty light and fits well into the time between winter and spring.

Kale with Chickpeas

Adapted from Annemarie Wildeisen's kochen 3/2011


200 g chickpeas
1 onion
2 cloves
1 bay leaf
1 small head of kale (about one pound)
4-6 garlic cloves
1 mild chile
1 bunch flat-leaf parsley
olive oil
salt and pepper


Soak the chickpeas in cold water for 8 hours or overnight. Peel the onion and attach the bay leaf to it using the cloves. Drain the chickpeas, transfer them into a pot and cover generously with water. Bring to the boil and add the spiked onion. Cook for about an hour until tender. Trim and coarsly cut the kale.Blanch in cooking salt water for 5 minutes. Drain and rinse with cold water.

Peel and mince the garlic and the chile, first removing the seeds from the latter. Finely chop the parsley. Heat the oil in a skillet and fry the garlic and chile on medium heat until fragrant. Turn the heat to medium-high and add the kale. Fry for 3-4 minutes, stirring frequently. Add the chickpeas and parsley and cook on medium-low heat for another 5 minutes. Add salt and pepper to taste.

1 comment:

Jeanne said...

I'm definitely ready for spring winter, but I'd love to keep eating these winter dishes all year! This sounds perfect.