Kale, Chickpea & Tahini Bowl

Method

1. 1

   Step 1

   Heat the oven to 200 °C (180 °C fan) and line the tray with baking paper. Drain and rinse the chickpeas, then dry them very well in a clean towel, rubbing off any skins that come away easily.

2. 2

   Step 2

   Toss the chickpeas with the olive oil, cumin, paprika and salt and spread them in a single layer on the tray. Roast for 20–25 minutes, shaking the tray once halfway, until golden and crisp on the outside.

3. 3

   Step 3

   Meanwhile, wash the kale under clean, cool running water, gently rubbing the leaves in their curly folds where soil can hide, then dry it well in a salad spinner.

4. 4

   Step 4

   Strip the leaves from the thick stems and slice them into thin ribbons, about 1 cm wide. Put them in a bowl with 1 tbsp olive oil, 1 tbsp lemon juice and a pinch of salt and massage for 1–2 minutes, until darker and tender.

5. 5

   Step 5

   Make the tahini sauce: stir the tahini with the lemon juice and garlic. It will thicken and seize at first — this is normal. Whisk in the cold water a spoonful at a time until the sauce is smooth and pourable, like thick cream, then season with salt.

6. 6

   Step 6

   Wash the cucumber and tomatoes, then dice the cucumber and halve the cherry tomatoes. Chop the parsley, if using.

7. 7

   Step 7

   Divide the kale between two bowls and top with the warm chickpeas, cucumber and tomatoes. Spoon over the tahini sauce generously, scatter with parsley and sumac or paprika, and serve straight away.

Cooking tips

• The secret to crunchy chickpeas is drying them thoroughly before roasting and not crowding the tray.
• If the tahini seizes with the lemon, don’t worry: a little cold water and some whisking make it smooth again.
• This recipe uses half the bag; the other half is just right for kale & lentil soup.

Storage & leftovers

Store the components separately in covered containers in the fridge within 2 hours of making them, and eat within 3–4 days. The roasted chickpeas lose their crunch in the fridge; eat them cold or reheat them in a hot oven or pan until piping hot. The tahini sauce thickens as it chills, so whisk in a little water before using. Keep any unused kale unwashed, in its bag, in the crisper drawer at 0–4 °C.