Ingredients
- 200 g chickpeas
- 1 clove garlic
- ½ tsp sriracha
- ½ tsp salt
- ¼ x lime
- ¼ x cucumber
- ½ x red pepper
- ½ x red onion
- 1 handful kale
- 2 tbsp fresh coriander
Method
- For this dinner we'll be using the naan and curry dressing made earlier in the weekly menu.
- Fry chickpeas in a frying pan, along with a whole clove of garlic, sriracha and salt. Cook until the chickpeas have turned golden brown. Finally, squeeze some fresh lime juice on top.
- Slice cucumber, red pepper and red onion.
- Massage the kale with a little oil until the kale begins to soften. This step makes the kale easier to chew and digest.
- Combine the massaged kale, other vegetables and chickpeas in a bowl, and serve the with curry dressing, chopped coriander and leftover naan.
