Since I moved to England I got into the habit of having a late, big and savoury breakfast over the weekend… AKA Brunch!
Are you a weekend brunch lover like me? Then I got a nice idea for you: crunchy sourdough slices topped with curly kale and crispy baked chickpeas. This toast is perfect to go with tofu scramble, mushrooms, and all your brunch favourites!
INGREDIENTS for the baked chickpeas:
80g cooked chickpeas
1 tsp paprika
½ tsp black pepper
½ tsp garlic powder
¼ tsp cumin
¼ tsp salt
2 tbsp olive oil
INGREDIENTS for the kale:
A bunch of curly kale, green or red
Extra virgin olive oil
Salt to taste
½ lemon, juiced
INGREDIENTS for the toast:
Miso or yeast extract (optional)
Place the chickpeas in a baking tray. Season with all the listed ingredients and bake at 200°C for 20 minutes or until crispy.
Meantime, take a bunch of fresh curly kale and remove the stem*. Cut the soft part of the leaves into small bits, then rinse and drain it thoroughly.
Move the kale into a big bowl, season with oil, salt and lemon and massage it by squeezing it in between your hands. Massaging the kale will make sure that the acidity of the lemon and the salt will break the hard, fibery parts and make it softer.
Toast the sourdough, then spread a tiny bit of miso paste or yeast extract for a umami kick. This is optional.
Top the slices with the kale then the chickpeas and a sprinkle of sesame seeds to finish with.
Zero-waste top tip:
*Don’t throw away the kale stems, keep them in the fridge and use them for soups or stir-fries.