Chickpea Stir-fry with Kale & Garlic Rice

(Chickpeas)—2-3 servings

6 kale stems

1 carrot

1 can chickpeas (400g)

1 teaspoon of minced garlic

3 Tablespoons olive oil

1 Tablespoon paprika powder

Salt & pepper

(Kale garlic rice)—2-3 servings

3 garlic cloves

2 Tablespoons olive oil

300g cooked brown rice

3 cups of kale leaves

3 Tablespoons of water

Salt & pepper

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(ひよこ豆炒め)---2〜3人分

ケールの茎 ６本

ニンジン 1本

ひよこ豆缶 1個(400g)

ニンニク擦りおろし 小さじ1

オリーブオイル 大さじ3

パプリカパウダー 大さじ1

塩コショウ 適当

(ケールチャーハン)---2〜3人分

ニンニク 3かけ

オリーブオイル 大さじ2

玄米 お茶碗2杯(300g)

ケールの葉っぱ 3カップ

お水 大さじ3

塩コショウ 適当

Separate the kale leaves and stems. Finley chop the upper 2/3 of the stem. Drain the chickpeas. Heat 2 tablespoons of olive oil in a frying pan and the garlic.

Add kale stalks and fry on medium heat for a few minutes, then add carrots, add 1 tablespoon of olive oil and lightly salt & pepper and fry for another few minutes. Add chickpeas and 1 tablespoon of paprika powder and lightly fry. Taste and add salt & pepper if needed.

Heat 2 tablespoons of olive oil in a frying pan and fry the sliced garlic for aroma. Add kale leaves, lightly salt & pepper and fry over medium heat. When the leaves are semi cooked, add brown rice.

Switch from medium heat to high heat, add 3 tablespoons of water and let water steam while cooking. Taste and add salt & pepper if needed.

Place chickpeas and kale fried rice on a plate, add sliced avocado and sprinkle a little paprika powder on it and enjoy!