This week’s recipe comes from Olive Grogan who is one of IOFGA’s inspectors. Olive says that you can add any amount of vegetables to this dish or else just keep it simple and quick, the choice is yours!
KALE AND CHICKPEA SUMMER STIR-FRY
Organic Ingredients:
1large bag of cavolo nero Kale, this has a long narrow leaf ideal for a stirfry
1 onion
3 cloves of garlic
1 can chickpeas
Coconut oil
Spices to taste, chili flakes, turmeric,
Method:
Heat the coconut oil in a large pan. Then add the chopped onion and garlic. Add a half teaspoon of turmeric powder. Add the kale and then place the lid on the pan. Add a small amount of water as the kale heats to keep it moist. After 3-4 mins when the kale is soft add in the chick peas and then cook for 1 minute. Take off the heat, sprinkle with chili flakes and serve.
This dish also tastes great eaten cold with salads.
