Lupin Kibble with Kale

Thanks to Dorothy for this delicious recipe!

Serves 2-4


  • 1 cup lupin kibble
  • Olive oil, about 1 tablespoon
  • 2 medium red onions, diced
  • 1 small red capsicum, cut into small dice
  • 2 teaspoons Spanish smoked paprika
  • 1 bunch kale, stems removed, washed and finely shredded
  • Chicken stock, or 2 teaspoons stock powder and hot water
  • Dried basil
  • Slurp of red wine to taste
  • Optional: a couple of splashes of Maggi Seasoning (the one in the bottle)
  • Shaved Parmesan Cheese and Sliced Kalamata olives to serve


  1. Soak the kibble in about 4 cups of cold water for 3 to 4 hours.
  2. Heat olive oil in a large, deep frying pan. 
  3. Add onion, stir a bit, then add red capsicum. When the flavours are beginning to combine, add the well drained lupin kibble and stir to combine for about 30 seconds to 1 minute.
  4. Add paprika
  5. Add hot stock (or hot water and stock cubes) to cover.  (This is a bit like cooking risotto). Cook for a few minutes to get the kibble cooking, all the while topping up the liquid.
  6. Add the shredded kale. Continue to cook gently until the lupin is sufficiently softened and the kale is cooked.  This does take a while, and the kibble will remain slightly crunchy.  Sometime during this cooking, add the red wine along with more liquid as required. Add the Maggi Seasoning if using.
  7. Keep the liquid covering the ingredients until nearly done, when the liquid can be mostly evaporated off.
  8. Add the dried basil a few minutes before the end of cooking.
  9. Serve with shaved parmesan and olives on top.

Note: This is easily made into a vegan dish by using vegetable stock and not adding the parmesan cheese.
It is possible to make this without pre-soaking the kibble, but the cooking will be a little longer.