Braised Kale with Roasted Chickpeas
This braised kale with roasted chickpeas is a simple, yet tasty side dish.
The star of this recipe? The roasted chickpeas. They have a spicy-smoky flavor and add crunch and texture to the dish. I advice you to make a double batch of these chickpeas because they’re also a fabulous snack.
Start by roasting the chickpeas, while those are baking away fry the chopped halloumi until golden and crispy and braise the kale. It takes no more than 30 minutes from start to finish.
You can use canned or dried chickpeas, if using dried chickpeas keep in mind that you have to soak them overnight and cook them prior to baking. Don’t forget to pat dry the chickpeas, any moisture will prevent them from getting crunchy.
I love braising kale as it tenderizes the leaves and adds flavor without overcooking it. If you are not a big fan of kale, replace it with spinach or other greens.
Halloumi cheese is perfect for frying and grilling as it doesn’t melt like regular cheese. Chop it into small pieces as I did or slice it. If you’ve never had tasted fried halloumi, you’re missing out 🙂
This braised kale with roasted chickpeas is a simple, yet tasty side dish. It doesn't take more than 30 minutes to prepare
- 1 can chickpeas ( 400 grams /14 ounces) drained and rinsed
- 2 tablespoons extra virgin olive oil divided
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 100 grams (3.5 ounces) light halloumi cheese chopped into small pieces
- 1 small onion finely chopped
- 1 clove garlic crushed
- 1 small red chili sliced
- 120 grams (1 3/4 cup) chopped kale
- salt and freshly ground black pepper
Preheat the oven to 200 degrees C (400 degrees F).
Pat the chickpeas dry with paper towels. place them in a large bowl and toss with olive oil, paprika, chili powder and salt until evenly coated.
Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crispy, about 20 to 30 minutes.
Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Add the halloumi cheese and cook for 3-4 minutes or until golden. Remove from the pan and set aside.
Add the onion, garlic and chili to the same pan and cook until the onion is soft. Add the kale and cook for a couple of minutes, until it just starts to wilt. Season with salt and pepper.
Top the braised kale with roasted chickpeas, fried halloumi cheese and serve.
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