Beetroot, chickpeas, kale
Ingredients for 2 portions:
- 450g beetroots
- 10g garlic
- 60g tahini
- 1 lemon
- 0.25 teaspoon cinnamon
- 0.25 teaspoon salt
- 200g Lacinato kale (Cavolo nero)
- 0.25 teaspoon salt
- 300g pre-cooked chickpeas
- Nigella seeds
Methods:
- Chop the beetroot into cubes and steam it until (mostly) tender.
- De-stem and finely chop the kale. Add 0.25 teaspoon salt and massage the kale with your hands until it wilts and greatly reduces in volume.
- Prepare the chickpeas (defrost or drain from the cans).
- Once the beetroot is ready, place it in a bowl with roughly chopped garlic, tahini, cinnamon, 0.25 teaspoon salt and 25g of lemon juice. Handblender everything together.
- To serve, spread the beetroot on one side of the plate and heap the kale on the other side. Top the beetroot with chickpeas. Sprinkle everything with Nigella seeds.