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12Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 10 oz. kale (~6 cups, loosely chopped or torn)
- 15 oz. chickpeas (rinsed, drained and thoroughly dried)
- 1 1/2 Tbsp. olive (avocado or grape seed, oil)
- 3 Tbsp. spice blend (tandoori masala, *, see notes for DIY blend)
- 1 head garlic
- 1/4 cup tahini
- 2 Tbsp. olive oil (+ more for roasting garlic)
- 2 lemons (juiced, ~1/3 cup)
- 2 Tbsp. maple syrup (or honey if not vegan)
- salt
- pepper
- hot water (to thin)
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Reviews(6)
Beth 5 years ago
I had high expectations after all the positive reviews but honestly, this was hard to get down. Too much garlic and tahini flavor, and just not a good combination of flavors in my opinion.
Deah Lewis 7 years ago
Tasted delicious! The only thing was that my chickpeas didn't crisp in the time given. I'll cook them longer next time but over my husband I enjoyed having it for dinner.
Albarella 8 years ago
Just Like the recipe name says: crispy! And its lemony taste is unexpected, great surprising flavors and textures!