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Creamed kale with chickpeas

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Servings: 2 -3
Author: Becca Heyes


  • 1 tbsp olive oil
  • 1 medium leek halved lengthwise and then sliced
  • 100 g curly kale remove any tough stems, chopped
  • 3 cloves garlic minced
  • 100 g cooked chickpeas
  • Salt
  • Black pepper
  • Pinch of ground nutmeg
  • 175 ml single cream
  • 30 g cheddar cheese grated
  • 2 tbsp fresh parsley chopped


  • Heat the oil in a large frying pan, and add the chopped leek and kale. Cook over a medium heat for around 5 minutes, until the vegetables are fairly soft. Add the garlic, and cook for a further 2-3 minutes, stirring regularly.
  • Add the chickpeas and plenty of seasoning, as well as the cream and grated cheese. Turn the heat down a touch, and cook for a further 2 minutes, until the cheese has all melted and the mixture has thickened slightly.
  • Stir in the fresh parsley, and serve warm.