Need a quick and easy Meatless Monday lunch or dinner idea? I have just the recipe for you. Potatoes. Kale. Chickpeas. You don't need the exact quantities: use as much of each ingredient as you wish.
If you want to make this dish vegan, leave out Roquefort.
Smashed Potatoes With Kale, Roquefort & Crispy Chickpeas
1) To make chickpeas: heat the oven to 430F. Dry the chickpeas really well n(I used the ones I made in a pressure cooker, but you can use canned), drizzle with olive oil, season with salt and cayenne, and roast in a single layer for about 20 minutes.
2) Smash boiled red skinned potatoes with a bit of sunflower oil. Season with salt.
3) Saute thinly sliced kale in olive oil until it is cooked through. Add to smashed potatoes.
4) In a bowl, add potatoes with kale, top with crumbled Roquefort, and crispy chickpeas. Sprinkle with chopped parsley.
Sooo good!!! You can definitely use milk instead of sunflower oil to make this into more of mashed potatoes texture. Don't like kale? Use spinach or even arugula.
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