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Pan Seared Kale with Garlic Toum & Chickpeas

Seasonal Fruit Bowl with Mango Vinaigrette

Image source: Stephanie Raison


  • Kale

  • Chickpeas

  • Garlic Toum

  • Olive Oil

  • Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Thoroughly wash and shred the kale into smaller pieces. Bring the raw chickpeas to the boil and ensure they are cooked through.

  2. 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.

  3. Toss the kale in the garlic toum and add the chickpeas on top.

  4. Plate and serve!

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