Olive Oil-Braised Chickpeas with Kale and Almonds

• 180 g (1 heaped cup, thoroughly drained and rinsed) — Canned chickpeas, drained and rinsed
• 150 g (5 packed cups raw kale leaves, stems removed and leaves chopped) — Raw kale leaves
• 20 g (3 tbsp roasted unsalted almonds, roughly chopped) — Roasted unsalted almonds
• 30 g (2 tbsp no-salt-added tomato paste) — No-salt-added tomato paste
• 4 g (1 large garlic clove, finely grated) — Raw garlic
• 20 g (1 tbsp plus 1 tsp fresh lemon juice) — Fresh lemon juice
• 12 g (1 tbsp extra-virgin olive oil) — Extra-virgin olive oil
• 150 g (2/3 cup potable water) — Potable water

Method

1. 1Prepare the chickpeas and kaleRinse and drain the chickpeas thoroughly, strip the kale leaves from the tough stems, and chop the leaves into 3 cm pieces.3 minLook for: The chickpeas are free of canning liquid and no thick kale stem remains.Safety: Use potable water and a stable cutting board.
2. 2Bloom the garlic and tomatoWarm the extra-virgin olive oil in a lidded saucepan over medium-low heat, add the grated garlic and tomato paste, and stir for 2 minutes.2 minLook for: The tomato paste darkens slightly and the garlic smells fragrant without browning.Safety: Lower the heat immediately if the garlic begins to color.
3. 3Braise the chickpeasStir in the chickpeas and potable water, cover the saucepan, and simmer gently for 10 minutes.10 minLook for: The chickpeas are hot and tender and the tomato liquid lightly coats them.Safety: Open the lid away from steam and keep the simmer gentle.
4. 4Add the kaleFold the chopped kale into the chickpeas, cover, and simmer for 8 minutes, stirring once halfway through.8 minLook for: The kale is tender and deep green with no dry or raw leaves.Safety: Use a long-handled spoon and keep the saucepan handle turned inward.
5. 5Reduce and brightenUncover the saucepan, simmer for 3 minutes until the liquid becomes glossy, then remove from the heat and stir in all the lemon juice.3 minLook for: The braising liquid clings to the chickpeas and kale and tastes bright rather than watery.Safety: Avoid leaning over the pan as the final moisture evaporates.
6. 6Top with almondsSpoon the complete braise into one bowl, scatter all the chopped roasted unsalted almonds across the top, and serve hot.30 secLook for: Creamy chickpeas and tender kale sit beneath an even layer of crisp almonds.Safety: Declare the tree-nut allergen and refrigerate leftovers within 2 hours.