10 min       30 min      | PORTION: 2


2 tbsp. olive oil
1 Can of chickpeas (500ml)
1 /2 red onion, finely diced
2 garlic cloves
1 1/2 cup white mushroom, minced
8 cup Kale minced
1/2 tsp. garlic powder
1/4 tsp. chili flakes
1/4 cup Parmesan cheese
Salt and pepper

  1. In a large skillet over medium heat, add the olive oil, the chickpeas, the garlic powder and the chili flakes. Season with salt and pepper.
  2. Roast the chickpeas for 10 minutes or until they become slightly crunchy. Put aside.
  3. In a large skillet over medium heat, brown the garlic, the onions and the mushrooms, about 5 minutes.
  4. Add the kale and cook for 10 to 15minutes or until the kale is tender.
  5. Add the Chickpeas to the skillet and cook for a couple minutes. Adjust the seasoning.
  6. Serve warm, topped with Parmesan cheese.


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