Marry Me Chickpeas
Legend has it that this creamy Italian dish is so irresistibly tasty, it makes you want to tie the knot! We're recreating it with chickpeas and adding the goodness of our farm-fresh seasonal purple broccoli, leeks and kale. It's a quick, hearty meal, you can use plant based cream or natural yoghurt for a lower fat version.
Takes 30 minutes
Serves 4
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic
- 1 handful sun-dried tomatoes (not in oil)
- 800 g tinned Chickpeas
- 3 tbsp dried oregano
- 1 red chili (optional)
- 1 pinch salt (to taste)
- 50 g kale
- 50 g seasonal greens (we used purple broccoli)
- 1 handful herbs to serve (we used flat parsley)
- 350 ml vegan cream or natural yoghurt
- 1 half Juice of half a lemon
- 4 slices sourdough to serve
Instructions
Instructions:
- Peel and finely dice the garlic. Roughly chop the sun-dried tomatoes.
- Roughly chop the kale and seasonal greens. Drain and rinse the chickpeas. Finely dice the chilli.
- Heat a non-stick pan on high heat. Once hot, add 2 tbsp of oil along with the garlic, sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally.
- Add the drained chickpeas, chilli and dried oregano along with a generous pinch of salt and cook for 2-3 minutes, stirring occasionally.
- Add the kale and seasoned greens along with 4 tbsp of water. Put the lid on the pan and leave to steam for 4 minutes.
- Remove the lid and add a pinch of salt along with the cream / yoghurt and stir through. Add the juice of half a lemon to taste. If using yoghurt, you probably won't need lemon as yoghurt has its own acidity but if using cream, add the lemon juice to cut through the richness.
- Add some herbs of choice, traditionally basil is used but use what you have and like.
- Season to your taste by adding more salt, ground black pepper and lemon juice.
- Toast the sourdough and serve together for a lovely comforting, hearty meal!