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
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.
Hey, I'm Shannon and I'm the author over here at Killer Bunnies, Inc. We're here to take over the world... with bunnies! Just kidding. I love to bake, hike, play video games and have fun. I currently live in the Bay Area and try not to get into too much trouble.
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