Peppered lamb with kale and chickpeas
Peppered lamb with kale and chickpeas for a nutritious dinner upgrade. Serves 4, prep in 25 minutes. Women's Weekly Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Nonstick skillet
- Stove
- Spoon
Ingredients
- 2 tablespoons extra virgin olive oll
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 2 lamb backstraps
- 2 cloves garlic, chopped finely
- 2 red onions, peeled, cut into thick wedges
- 1 bunch kale, trimmed, finely sliced
- 1 punnet cherry tomatoes, halved
- 400 grams can chickpeas, drained, rinsed
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