This is a weird concoction. I wrote the recipe as I actually made it, but I think that using fresh shaved fennel would be a lot better than dried. This is pretty much one Shannon serving, if you double it for more than one person, just use a whole can of chickpeas and a full head of kale. Pretty easy. I’m not really used to fennel flavour so I found it weird, yet refreshingly different.

Chickpeas and Garlic Kale

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Ingredients

  

• 2 Tbsp olive oil
• 1/2 cup sliced onions
• 1 clove garlic
• 1 cup vegetable broth
• 1/2 tsp fennel seed or 1/2 cup of fresh fennel
• 1/2 tsp cumin
• 1/2 tsp coriander
• pinch of salt
• pinch of red pepper flakes
• 1/2 cup of chickpeas
• 1/2 bunch of kale

Instructions

 

• Heat the oil in a large nonstick skillet and sautee the onion, fresh fennel (if using) and garlic.
• Add the broth, dry spices and the kale. Bring to a boil and put a lid on the skillet  for 10 minutes.
• Once the kale is a bit soft, add the chickpeas and heat through.