We had a bit of a bender this weekend, and my god, my body needed some love. So I made sure Sunday night dinner was very green, very nutritious and of course, yummy!
Again using up some of that fresh fruit that is almost at the end of its days, I adapted a recipe that uses fresh orange juice in a sauce for greens. Yet another way to use fruit in your dinner. It’s what the cool kids do.
Orange and raisin chickpeas (serves 2)
Adapted from Vegan Soul Kitchen by Bryant Terry, ‘Citrus Collards with Raisins Redux’.
When I say ‘chopped and smashed’ in regards to garlic, it’s instead of using minced garlic. I think using fresh garlic tastes better and it’s cheaper. You just chop the clove, smash it with the flat side of your knife, and, if you have a minute to let it sit while doing something else, sprinkle with salt. Leave to sit for a minute or so, then chop and smash again. The salt draws out the juices and flavour and it’s a lot easier than using a garlic crusher. Such annoying things, garlic crushers.
- 1 tbsp olive oil
- 3 cloves garlic, chopped and smashed
- 400g tin chickpeas, drained
- 2/3 cup raisins
- 1 orange, juiced (or 1/3 cup orange juice)
- 1 cup snowpeas, topped, tailed and snapped in half
- 2 cups dark leafy greens, shredded (I used Tuscan cabbage – mmmm!)
- Heat olive oil on high heat, saute garlic and chickpeas for a few minutes.
- Lower the heat to med-low, add the raisins and orange juice and bring to a simmer. It won’t take long for the juice to disappear, which is fine.
- When the juice is pretty much gone, add the snowpeas and greens and saute until only just cooked. Season with plenty of salt. Serve up.