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
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
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.
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