This tasty dish works on its own or as a perfect side to tagines and curries. There is nothing more rewarding that crispy roasted kale. It is amazing how much you can get through when it is cooked in this way. If you are trying to get your family to enjoy kale, this is a brilliant one to try.
Firstly cut the tops from your carrots and then slice in 2 lengthways. If you have any larger carrots, make a second slice across so that you have 4 pieces.
Place in a baking tray, drizzle with 2 tbsp’s of olive oil and season generously with salt and pepper.
Place in the oven and roast at 200c for 20 minutes turning over occasionally.
Add the chickpeas and cook for a further 10 minutes.
Roughly chop the kale removing any larger stems then finely slice the garlic.
Add to baking tray along with the almonds and red wine vinegar and roast for a final 10 minutes.