Mediterranean Chickpea Bake with Crispy Kale

Indulge in the irresistible flavors of Mediterranean cuisine that I can't get enough of. Try my Greek-inspired recipe: perfectly roasted chickpeas, juicy rosa tomatoes, and luscious Kalamata olives, combined with zesty lemon and aromatic spices. Top it off with crumbled feta and serve with crispy kale. Perfect as a side dish for satisfying weeknight dinner. Add a piece of delish fish to really keep with the mediterranean theme.

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Mediterranean Chickpea Bake with Crispy Kale

Yield: 4

Author: Stephanie Rouillard

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Indulge in the irresistible flavours of Mediterranean cuisine that I can't get enough of. Try my Greek-inspired recipe: perfectly roasted chickpeas, juicy rosa tomatoes, and luscious Kalamata olives, combined with zesty lemon and aromatic spices. Top it off with crumbled feta and serve with crispy kale. Perfect as a side dish or a satisfying weeknight main course.

Ingredients

For the chickpeas

• 400g (1 tin) chickpeas, drained
• 3 rosa tomatoes, cut into quarters
• 200g black kalamata olives, pitted and halved
• 1 lemon, cut into quarters with skin
• 1 round of feta, plain
• 5 ml (1 tsp) cumin
• 5 ml (1 tsp) crushed garlic
• 10ml olive oil

For the kale

• 1 bunch kale, washed and destemmed
• 10ml olive oil
• Juice from ½ lemon
• 2ml (½ tsp) chilli flakes

Instructions

For the kale

1. Lightly massage the kale leaves in olive oil and lemon juice. Sprinkle in the chili flakes.
2. Distribute the leaves on a baking tray, try leaving a little space between so that the kale crisps. You may need to do two trays, depending on how much kale you’d like to make.
3. Keep aside until the chickpea dish is ready to go under the grill.

For the chickpeas

1. Preheat the oven to 180 degrees celsius.
2. Place the chickpeas and rosa tomatoes onto a tray; and add the olive oil, crushed garlic and olive oil. Then, place the lemon wedges onto the mix and bake together for 20 minutes.
3. After 20 minutes, once the chickpeas start to look slightly crunchy, add the halved olives and cook for an additional 10 minutes.
4. Transfer the mix into an oven-proof dish to serve. Add the crumbled feta and place under the grill for 5 minutes. Add the in kale tray at the same time. You may want to leave the kale in for slightly longer, if you’re a fan of very crispy kale.

Nutrition Facts

Calories

321.31

Fat

15.96 g

Sat. Fat

2.07 g

Carbs

38.2 g

Fiber

12.79 g

Net carbs

25.41 g

Sugar

8.61 g

Protein

11.82 g

Sodium

822.76 mg

Cholesterol

0.22 mg

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