Kale and Chickpea Curry

Place a Le Creuset 18cm Signature Saucepan on medium heat with a drizzle of olive oil. Once hot, add the onion and stir for about 2-3 minutes until fragrant.

Add the garlic and ginger and fry for a further minute. Add the chilli flakes and turmeric and stir until the spices are toasted and fragrant. Next, add salt and pepper to your preference.

Add both tins of chickpeas, reserving the liquid (this will be used to thicken the curry). Allow the chickpeas to gain colour from the turmeric and break down, constantly stirring for about 5 minutes.

Once the chickpeas have broken down slightly, add the vegetable stock with half of the chickpea brine. Simmer for 30–40 minutes, stirring frequently.

Taste and adjust your seasoning here if necessary. Add the kale and stir for 3-4 minutes until the kale has wilted. Stir through the cream, remaining chickpea brine, lemon juice, and thyme and taste for seasoning. Allow to simmer and reduce slightly.

Serve with the blistered tomatoes, olives, feta, and extra chilli if desired.