Thanks to Dorothy for this delicious recipe!
- 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
- Soak the kibble in about 4 cups of cold water for 3 to 4 hours.
- Heat olive oil in a large, deep frying pan.
- 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.
- Add paprika
- 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.
- 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.
- Keep the liquid covering the ingredients until nearly done, when the liquid can be mostly evaporated off.
- Add the dried basil a few minutes before the end of cooking.
- 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.