Ingredients - Serves 4
- 1 bunch of fresh kale or 100 g of frozen kale, chopped
- 1 can of chickpeas or ½ cup dried chickpeas, soaked overnight and cooked
- 1 large (or 300 g) onion, chopped
- 1 medium-sized (or 150 g) carrot, diced
- 2 tsp ginger, chopped
- 3-4 cloves (or 6-8 g) of garlic, chopped
- 4 cups vegetable stock or water
- 1 tbsp oil
- 1½-2 tsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp white or brown sugar
- 1 tsp red chilli flakes, optional
- Salt, to taste
Steps
- Heat the oil in a pot. Sauté the ginger, garlic and onions, until the onions are soft
- Add carrots, kale, drained chickpeas and stock and bring to a boil. Cook until the vegetables are soft, but not mushy
- Mix in the vinegar, sugar, soy sauce and red chilli flakes (optional). Add salt as needed
- Let simmer for a couple of minutes. Turn off the heat and serve with crispy noodles
Use a {pressure cooker} to speed up the cooking
By Sirisha Tadimalla on