Chilli chick peas with kale

Serves 2

A superfood stir-fry that is as good as a main dish as it is as a side. Just click on the picture to print or download the recipe.

  • 1-2 cloves garllic
  • 3 tbsp pine kernels
  • 1 red chilli
  • 250-350g curly kale
  • 150g dried chick peas, soaked overnight then boiled for 30 minutes OR
  • 400g can chick peas
  • 25g butter
  • 2 tbsp extra-virgin olive oil, plus a little extra

  1. Cut the garlic into slivers and mix it with the pine kernels. Seed and finely chop the chilli. Trim the kale and wash it thoroughly, stripping out any very thick stalks. Add the kale to a pan of boiling water, return the water with the kale to the boil, then drain it in a colander (the aroma of the kale is fantastic). Drain and rinse the chick peas.
  2. Heat a large frying pan or wok and add the butter and oil. Wait until the foam of the butter subsides then add the garlic and pine nuts and cook for 1-2 minutes until lightly golden. Scoop out of the pan with a slotted spoon and reserve, leaving the flavoured buttery oil for cooking. Add the kale and stir-fry until starting to soften, then stir in the chick peas and continue cooking until the kale is just tender and the chick peas are heated through. Season to taste.
  3. Serve as a main course snack, garnished with the chilli and drizzled with a little more oil, or to accompany cold meats or grilled fish.