Pan Seared Kale with Garlic Toum & Chickpeas
Image source: Stephanie Raison
Garlic Toum ‡
Salt, to taste
Black Pepper, to taste
‡: available in Tall Tree Organic Subscription
Thoroughly wash and shred the kale into smaller pieces. Bring the raw chickpeas to the boil and ensure they are cooked through.
Warm some olive oil on a skillet and reduce the kale adding salt and pepper to the desired level. Put aside. Add the chickpeas to the skillet and start roasting till they reduce and become crisper.
Toss the kale in the garlic toum and add the chickpeas on top.
Plate and serve!
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