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Recipe:<\/strong><\/p>\n 350g chickpea <\/p>\n Method:<\/strong><\/p>\n <\/span>You will need a wok, a large pot or frying pan.
\n80-100g raw kale
\n1 clove of garlic
\n5g of fresh ginger
\n5 halves of sun-dried tomatoes
\n1 full teaspoon of sesame seeds
\n1 full teaspoon of French mustard
\n1 lime (zest+juice)
\n<\/span>3g of fresh chilli or dry flakes
\n1 \u00bd large teaspoon of tamari soy sauce
\n1 \u00bd teaspoon of dark date syrup
\noil for cooking
\nsalt & pepper<\/span><\/p>\n<\/a><\/p>\n
\nLeave your raw chickpeas to soak overnight and dry them the next day. If you have a small tin of chickpeas just remove the water and give them a good wash before leaving in your small colander to dry.
\nAlso, wash the kale and do exactly same as with the chickpeas, you can remove the water or just shake the kale in your hands.
\nIn your pan add oil or coconut oil and chop up the garlic very well. Add it to the hot oil and braise \u2018til nice and golden in color. Then add the chickpeas and sun dry tomatoes (you can chop these into halves if you like). Add chopped ginger, sesame seeds, French mustard, chilli (chop up a fresh one), and give it a good mix. After 5-6 min adds the kale, tamari sauce, and syrup. Mix it gently with a wooden spoon and add salt and pepper. Mix it again slowly \u2019til the kale softens. Give it another good mix\u00a0and your meal will be ready in a total time of around 15 min, preparation is 24 hours or 15 min (if you use tinned or jarred organic cooked chickpeas).
\nAgain I would like to recommend using a nonstick or ceramic pan, they\u2019re so easy to cook it with\u2026.<\/p>\n