Sometimes you just get a craving for silky greens and crispy potatoes with soft chickpeas. This is what to do about those cravings.
The chickpea stew would work as a dish on its own; perhaps over some rice or a nice mix of grains and the gnocchi could be replaced with any roasted root vegetables.
For the Gnocchi
- One bag of chilled gnocchi
- 2 small sweet potatoes cubed
- 2 tbsp on olive oil
For the Chickpeas
- One small red onion finely chopped
- One handful of green olives (in lemon if you can find it – add the juice of half a lemon if not)
- 2 tsp smoked paprika
- 1 tsp ground sumac (optional)
- 3 plum tomatoes
- 1 can of chickpeas
For the Greens
- 2 tbsp olive oil
- 3 good handfuls of chopped kale
- 2 handfuls of cashew nuts
- 1 bunch of chard, stalks separated and the leaves roughly chopped
- 3 cloves of smoked garlic
Heat the oven to 200oC
Rub the sweet potatoes in the oil and place into a hot oven. After ten minutes add the gnocchi. They should be brown and crunchy in about 20 minutes.
Meanwhile soften the onion and olives in a small pan – you shouldn’t need any extra oil. Add the paprika and sumac powder if you have it. After a minute add the tomatoes and chickpeas. Cover and simmer for around 10 minutes.
Heat the remaining oil in a large wok. Throw in the kale and keep it moving. Add the chard stalks and cashew nuts and then after a minute the chard itself. When the chard is starting to wilt add the garlic and mix well. This step shouldn’t take more than 5 minutes unless you like really mushy greens or have found chard with the texture of leather.
Place the gnocchi in the greens mixture and mix well before serving onto a large plate. Top with the chickpea mixture and serve with some nice bread and smile.
Bask in praise.
Hope you enjoy it.
- Meatless Monday: Baked Gnocchi with Tomato and Basil (kcet.org)
- Butternut Squash Casserole with Gnocchi and Kale (fitnessandfeta.com)
- Gnocchi (spadeforkspoon.wordpress.com)