Chickpea Cream and Crispy Kale, obviously black kale, and ever since I discovered it, not a day goes by without using it, practically always. Let’s consider that black kale and the entire cabbage family are the richest in proteins and carbohydrates, they are the vegetables richest in iron and folic acid, containing many fibers and vitamins such as A and C, thus having highly beneficial properties for our body besides being very good. Let’s not forget that all leafy greens, therefore with more chlorophyll, polyphenols, and magnesium, are phytochemicals, meaning without caloric contribution and obviously all protective factors for our body.
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 2
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 263.34 (Kcal)
- Carbohydrates 21.55 (g) of which sugars 2.59 (g)
- Proteins 7.57 (g)
- Fat 16.46 (g) of which saturated 2.02 (g)of which unsaturated 0.02 (g)
- Fibers 6.93 (g)
- Sodium 1,176.64 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Essential Ingredients for Preparing Chickpea Cream and Crispy Kale
- 7 oz cooked, boiled chickpeas
- 2 bunches black kale
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- to taste black pepper
- 1 pinch rosemary
- 1/4 cup water
Useful Tools for Preparing Chickpea Cream and Crispy Kale
- Chopper
- Air Fryer
Steps Needed to Prepare Chickpea Cream and Crispy Kale
Blend the cooked chickpeas with salt, extra virgin olive oil, pepper, rosemary, and water naturally. Clean the black kale and use only the leaves (put the rest in the minestrone cut into little pieces), cook it in the air fryer at 392°F for 10 minutes with salt and a drizzle of extra virgin olive oil. Assemble the plate with chickpea cream and crispy kale on top. Add a drizzle of oil and, if you like, some spicy chili peppers.
