Preparation time: 25 minutes
- 1 cup of dried chickpeas, soaked and cooked
- 1 can of chickpeas, rinsed and drained
- ½ cup onions, diced
- ½ cup sundried tomatoes
- 3 leaves of kale, diced
- ¼ olive oil
- 1 tsp. chilli flakes
- Juice of ½ a lemon
- Salt to taste
*Note: For most flavourful results, store (overnight or longer) the sundried tomatoes in a mason jar with chilli flakes and cover with olive oil. The oil will carry the spicy flavours into your dish.
Bring your pan to medium heat and allow for your oil to heat up (do not let your oil smoke). Toss in diced onions and allow to clear and soften, stirring occasionally. Once the onions are translucent, add in sun-dried tomatoes and kale. Allow the kale to wilt gently (approx. 3 minutes). Know that there should be plenty of oil in your pan to cover the kale.