Cavolo Nero is similar to Kale but with a slightly sweeter less bitter taste and yet just as healthy, you can substitute with Kale but I find that Cavolo Nero tastes better. This dish is incredibly satisfying and easy to make. The toasted chickpeas add loads of subtly spiced flavour and go perfectly with the wilted Cavolo Nero and spiced tahini dressing.
Cavolo Nero is similar to Kale but with a slightly sweeter less bitter taste and yet just as healthy, you can substitute with Kale but I find that Cavolo Nero tastes better. This dish is incredibly satisfying and easy to make. The toasted chickpeas add loads of subtly spiced flavour and go perfectly with the wilted Cavolo Nero and spiced tahini dressing.
Yields4 Servings Prep Time10 minsCook Time3 hrs 45 minsTotal Time3 hrs 55 mins
1 400g can chickpeas, drained 2 tsp onion powder 2 tsp garlic powder 2 tsp ground cumin 1 tsp ground turmeric 1 tsp ground coriander ½ tsp salt 2 tsp olive oil ¾ cup bulgur ½ cup quiona 3 cups cavolo nero or kale ¼ cup flaked almondsTahini Dressing ⅓ cup olive oil ⅓ cup tahinni 2 tbsp lime juice 2 tsp dijon mustard 1 tbsp agave syrup 2 tbsp water 2 tsp soya sauce
11. Preheat the oven to 190C. In a large bowl place the chickpeas and spices and toss together. Place on a baking tray and drizzle with olive oil. Bake in the oven for 20 minutes. Add the Cavolo Nero to the tray and bake a further 8-10 minutes until wilted and the chickpeas are crispy
2. Meanwhile cook the bulgur and quinoa and whisk together the ingredients for the tahini dressing.
3.Toss together the bulgur and quinoa, Cavolo Nero, toasted chickpeas and flaked almonds. Drizzle with the tahini sauce.
1. Preheat the oven to 190C. In a large bowl place the chickpeas and spices and toss together. Place on a baking tray and drizzle with olive oil. Bake in the oven for 20 minutes. Add the Cavolo Nero to the tray and bake a further 8-10 minutes until wilted and the chickpeas are crispy
2. Meanwhile cook the bulgur and quinoa and whisk together the ingredients for the tahini dressing.
3.Toss together the bulgur and quinoa, Cavolo Nero, toasted chickpeas and flaked almonds. Drizzle with the tahini sauce.
Ingredients
Directions
1. Preheat the oven to 190C. In a large bowl place the chickpeas and spices and toss together. Place on a baking tray and drizzle with olive oil. Bake in the oven for 20 minutes. Add the Cavolo Nero to the tray and bake a further 8-10 minutes until wilted and the chickpeas are crispy
2. Meanwhile cook the bulgur and quinoa and whisk together the ingredients for the tahini dressing.
3.Toss together the bulgur and quinoa, Cavolo Nero, toasted chickpeas and flaked almonds. Drizzle with the tahini sauce.