Spicy Chickpea Bowl
A vibrant and nourishing bowl featuring protein-packed chickpeas toasted with warming spices served over tender garlicky kale.
15 min
Cook time
2
Servings
Easy
Difficulty
~940
Calories
Nutrition (per serving)
940
Calories · kcal
49
Protein · g
119
Carbs · g
30
Fat · g
Ingredients
- chickpeas (tinned, drained) — 400g
- curly kale — 200g
- olive oil — 2 tbsp
- ground cumin — 1.5 tsp
- smoked paprika — 0.5 tsp
- garlic clove, minced — 2
- lemon juice — 1 tbsp
- chilli flakes — 0.25 tsp
Method
- 1
Heat one tablespoon of olive oil in a large frying pan over medium heat.
- 2
Add the drained chickpeas, cumin, smoked paprika, and chilli flakes to the pan.
- 3
Sauté for 8-10 minutes, stirring occasionally until the chickpeas are golden and slightly crispy.
- 4
Remove the chickpeas from the pan and set aside.
- 5
In the same pan, add the remaining tablespoon of oil and the minced garlic, cooking for 30 seconds until fragrant.
- 6
Add the kale and a splash of water, tossing until the leaves have wilted but remain bright green, about 3 minutes.
- 7
Stir in the lemon juice and return the chickpeas to the pan to warm through.
- 8
Divide the mixture into two bowls and serve immediately.
Why this works
The earthy, deep warmth of cumin and smoked paprika perfectly balances the slightly bitter edge of the kale, while the lemon juice provides a bright acidity to cut through the richness of the toasted spices.
Equipment
Large frying pan, Chef's knife, Chopping board, Tongs
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