My experiments with kale are getting more and more fun and delicious!
As I was surfing the internet and reading about kale, I read very important information about it in several health blogs and websites:
“Kale’s benefits actually depend on the way you cook it.”
The more kale is exposed to heat by steaming or frying the greater its production of vitamin C and the more the dose of calcium increases in it. Plus, steaming kale provides a cholesterol aid that causes the fiber-related components in kale to bind with acids in your digestive system. So bottom line, without complicating our heads too much with scientific words lets heat that kale!
I don’t know why! But I had a stubborn decision to not leave my warm house and comfy pajamas for any reason that eve.
So I didn’t have that desire to go for the grocery shop of course, but I wanted to cook some healthy lunch for the next day using those beautiful kales I had.
I had to come up with something delicious and healthy from what I had in my pantry and fridge.
And thanks to my stubborn decision, I cooked the best meal ever!
It is delicious, full of aromas and flavors and looks awesome.
Very easy to make with some few veggies from your pantry and it is very flexible; you can substitute the vegetable in it with any other vegetables you happen to have access to!
So I had some sweet potato, onion, garlic and some few fresh mushrooms that can’t wait anymore in the fridge and of course kale!
I had to add some extra something to make it more interesting and to make it a complete meal from protein to carbs and fats.
But I didn’t have that crave for any kind of meat or dairy, I wanted to keep it a Vegan recipe.
I am trying to build up some new vegan recipes before the 40 days fasting, so I will be prepared to fast but still in a healthy way without ending up eating tons of carbs to fill up the lack of protein coming from dairy and meat.
So what is better than chickpeas to top this veggie hash?
A perfect texture, colors and taste combination that made this plate absolutely perfect!
My super chef mum that always had something to criticize in my cooking skills loved it!
Trust me, when mum complements a plate without any criticisms, it is a huge deal!
She barely left a serving for me to take the next day for lunch.
So trust my mum’s taste in food, because mums are always right! (At least that is what they think 😛 )
And try this absolutely aromatic delicious hash and be brave to experiment with more veggies of your likeness and return to me with pictures of your experience.
Enjoy!
I will keep experimenting with kale and share with you guys the most delicious and easy kale recipes I come up with.
Kale and sweet potato hash with crispy chickpeas:
Ingredients:
Yield 3 serving
For the crispy chickpeas*:
- 1 Tbsp. virgin olive oil
- 1 can chickpeas
- 2 tsp. cumin seeds
- 1 tsp. garlic , minced
- 3 tsp. paprika pepper
- 1 tsp. fresh ginger, grated
- 2 tsp. fresh coriander, finely chopped
- 1 tsp. cardamom
- ½ tsp. glove (كبش قرنفل)
For the kale hash:
- 3 sweet potato, washed and cut into cubes
- 5 mushroom, cut into slices
- 1 medium onion, cut into wings
- 2 garlic clove, minced
- 3 packed cups of kale, washed and cut into small chunks
- 1 Tbsp. fresh lemon juice
- Salt to taste
- 1 Tbsp. virgin olive oil
Instructions:
- Start with the chickpeas.
- On low heat, in medium skillet add olive oil
- Add chickpeas with all the peppers and other aromas
- And mix all together without stirring a lot to preserve chickpeas
- Toss all together for 10 minutes till the chickpeas are cooked through and crispy
- Set aside and leave the skillet don’t wash it
- In the same skillet add more olive oil; mix the oil with the remaining peppers in the skillet.
- Add the onion and cook through till transparent for 3 minutes
- Add mushroom and cook through for extra 5 minutes.
- Add sweet potato, and cook for 10 minutes, tossing occasionally so it won’t burn.
- Add the garlic and toss all.
- Add the kale and toss all together for 5 minutes, add lemon juice and keep stirring until wilted.
- Add salt to taste and turn off heat
- Pour the kale hash into a dish top it with the crispy chickpeas.
- Serve and enjoy!
*notes: if you like spicy food you can add some red chili pepper for the chickpeas
Nutritional information:
Serving Size: 1 serving • Calories: 290 • Fat: 12 g • Carbs: 40 g • Fiber: 10 g • Protein: 15 g