Crispy Kale
With Paprika and Chilli
-
25 Minutes
-
Serves 4
45 mins
Serves 4
What you'll need…
- 400g chickpea
- 1stp ground cumin
- 1/2 tsp ground coriander
- 5 garlic cloves
- 1 tsp tahini
- Juice and zest of 1 lemon
- 3 tsp extra virgin olive oil
- 1x bunch of purple sprouting broccoli
- 100g feta
- 1 orange zested
- 50g Chilli
- 10g Garlic
- 50g Peanuts
- 500g Peanut oil or vegetable oil
- 80g dark brown soft sugar
- Salt to taste
The method
1
For the hummus
Drain the chickpeas but reserve the liquid set aside for later
Place the chickpeas, tahini, garlic cloves, lemon juice, spices and salt into a food processor and pulse until the chickpeas are broken down.
Slowly add the olive oil through the funnel and continue to pulse.
Add the reserved liquid 1 tablespoon at a time and continue to pulse until you reach your desired consistency. Finish with lemon zest and check seasoning keep warm or serve hot.
2
Crispy chilli & peanut
Heat oil to 120c add finely sliced garlic and orange zest once golden brown poor over chilli in a heat-proof bowl and sugar and salt and allow to cool for 30 minutes once cooled, check the seasoning
3
Panfry the purple sprouting broccoli on the hist heat with a small amount of oil until slightly tender and start to caramelise.
4
On a large plate, place two generous spoons of hummus in the middle of the plate, place broccoli on top and garnish with your chilli and nut mix and crumble some feta on top.
5
Optional: Finish the dish with a little more lemon zest.
Recipe by Jake Boyce
