Ceci Frito


  • 1 small can chickpeas, drained and rinsed
  • 1T chickpea flour (optional)
  • 1T olive oil
  • 2 cloves of garlic
  • 2T chopped fresh mint
  • 1 small serrano pepper, diced
  • 1t chili powder
  • dash smoked paprika
  • zest of 1 lemon/lime
  • juice of 1 lemon/lime
  • salt and pepper to taste
  • 1 bunch kale
  • 3-4 slices of red bell pepper, diced (optional. Nice relief if the other pepper is very hot)
  • 1 green onion, diced


  1. Heat oil, hot pepper, and garlic in frying pan on medium and fry until just golden.
  2. If using chickpea flour, toss chickpeas with flour to coat.
  3. Add chickpeas to the pan and reduce heat to medium. Add seasonings and stir to mix. Fry until chickpeas are nice and browned.
  4. Meanwhile, de-vein and roughly chop kale. Add kale to the pan with a few minutes left to fry. Add a bit more salt and a few dashes of liquid (water, lemon/lime juice, or tamari) if necessary.
  5. Remove from pan and toss with lemon/lime zest and juice, sweet pepper, mint, and green onion. Serve immediately.