Roast Capsicum and Chickpeas with Kale
This is so quick and easy to make and such a great way to jazz up your salads through the week! The kale almost ferments so it lasts for ages and tastes better the longer you leave it
INGREDIENTS:
Kale
- 1 bunch of kale
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of lemon
- 2 tablespoons of extra virgin olive oil
- 1 can of organic chickpeas, drained and rinsed
- 2 red capsicums
- 3 cloves of garlic
- extra virgin olive oil, to drizzle over the top
- chilli flakes, to taste
METHOD:
- Massage the kale with all the liquids until dark in colour and soft.
- Cut the capsicum into strips and lay skin up on a tray covered in baking paper.
- Spread the chickpeas on the other half of the tray. Drizzle oil over the top with garlic and chilli.
- Cook at 160 for 20 minutes then 7 minutes at 250 degrees grill setting until chickpeas crispy and capsicum brown.
- Store
