Oct 15 2016


10 mn


I adapted this recipe from Bon Appétit magazine. I could already imagine before trying it how good it was gonna be. I have to say that it was even better than I thought…. the greek yogurt makes the whole dish, it adds some creaminess to it and melts with the warm veggies… It is simply divine.


  • 1 bag of frozen petite peas, thawed
  • 1 can of chickpeas, rinsed
  • 1 garlic clove minced
  • 1 shallot, minced
  • 1/2 cup of greek yogurt
  • 2 bunches of kale, stems removed and chopped
  • salt and pepper
  • olive oil


Sauté the kale with 1 tbsp of olive oil, the garlic, and the shallot for 2-3 minutes. Transfer to a serving plate. With the same pan cook the peas with 1 tbsp of olive oil, 1 tsp of salt and 1/2 tsp of pepper. Add the chickpeas until just warm. Put on top of the kale, add the greek yogurt, some more salt and pepper to taste.

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