Kale Chickpea Sushi Roll
We made this recipe on the Azores island of Terceira at a gathering of friends by the ocean in Biscoitus a small idyllic village nestled around a little bay where fisherman and whalers used to catch fish and hunt Sperm whales about 50 years ago. Today this place is a small village with few inhabitants as many emigrated, after the EU imposed a sanctions to save the whales. Biscoitos is a beautiful place to relax and for tours; you can visit lush vineyards with the barriers of molten lava rocks protecting the vines that grow on the ground level as the winds get unyielding at times by the ocean.
The 9 Azores islands are volcanic as such the land is incredibly fertile and lush whatever you plant just grows, and they grow big. Our friends plant all kinds of vegetables and hardly ever buy any veggies. They grow sweet peas, kale, red cabbages, carrots, zucchini, herbs of all kind and many other plants according to the season. As it was lunchtime, we gathered some organic fresh kale leaves, sweets peas, salads. We used the ocean water to replace salt in our cooking. The freshly picked herbs tickle and stimulate the senses with such rich fragrance the meals turned into a pure palatable joy. The final dishes were just mmmm.
Kale chickpea sushi rollPrint Recipe
- 4 large leaves Kale
- 1 cup sweet peas
- 1 teaspoon each Thyme / ginger powder / cumin powder / salt / pepper
- 1/2 cup Dried tomato
- 1 cup yogurt or coconut milk
- 1/4 cup coconut oil
- 1 cup Chickpea Flour
- 2 cups water
- For a Variation, you can use caraway, anise seeds
- 2 tablespoon coconut butter
In a saucepan over medium heat add coconut butter and sauté spices for a minute and add sifted chickpea flour over spices and keep on mixing continuously.
The flour will form lumps, keep stirring while adding water slowly while continuously mixing slowly the flour will turn into a thick paste.
Add coconut milk and continue mixing and until you a smooth paste.
Meanwhile, in an another pot bring to a boil water.
Slice off the thick stem on both sides as thin as possible which is round so that it is flat enough to roll.
Blanch the Kale leaves in hot water. Dip into hot water and remove. Carefully without breaking the leaves the on a flat surface and spread the chickpea paste over the leaf.
To make the roll
Spread a thin layer of the chickpea paste over the kale leaf and begin to roll the leaf starting from the top of the leaf and roll down to the stem at the bottom.
The thickness of the roll depends on how large the leaf is and the quantity of paste is spread over the leaf. You can make it as thick or thin as you prefer.
Wet the Knife before you slice the roll into 10 - 15 mm size thickness.
Dip the roll in dry chickpea flour and sauté over medium heat with coconut oil on both sides to make slightly golden brown and crispy.
(this is optional)
Serve it with tamarind sauce, pesto or lemon juice or as a side dish with vegetables and rice.
Salad was made of Nastrutium fllowers.