fish · Uncategorized · vegetarian

Chickpea wilted kale and Brussel Sprouts medley

  • 1 can chickpeas
  • Bunch of kale
  • 1 lb of Brussel sprouts
  • 1 garlic clove – chopped fine
  • 1 lemon (juiced)
  • 1/2 tspn black pepper
  • 1/2 tspn of cayenne pepper
  • Olive oil
  • Sprinkle of dulse
  1.  Drain the can of chickpeas. Place on baking tray and dry roast.
  2. In the meantime chop your kale and shred your Brussel sprouts.
  3.  In a skillet/frying pan, heat your olive oil and fry your garlic for about a minute.  Then add the kale and sprouts and wilt them whilst stirring them (around a couple of minutes).
  4. Remove from heat and add your lemon juice, peppers and then mix in your roasted chickpeas.  Serve with a sprinkle of dulse or other favoured sea vegetable seasoning.

Variation: use baked mackerel and shred it and then add this instead of chickpeas if you are preferring a non-vegetarian option.

(c) 2015 Elizabeth Plant

I’m a massage therapist and holistic health coach. Find out more about me at my website here


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