Alkaline Diet Recipe #102: Chickpea Kale Rolls with Tomato Salsa

Article by ross

This week’s alkaline recipe does not only taste great, but also looks quite something on your plate! It contains kale leaves used as rolls which are filled with mouthwatering chickpeas and basmati rice topped with a spicy tomato salsa.

Kale is a leafy green vegetable belonging to the cabbage family, which is highly alkalising and nutritious with powerful antioxidant properties. Kale is very high in vitamin K, vitamin C, beta carotene, lutein, zeaxanthin and rich in calcium.

The other core ingredients chickpeas and brown basmati rice are also rich in nutrients and the tomato salsa is flavoursome and spicy!

This recipe is perfect for dinners with family and friends, as it looks mouthwatering and tastes delicious.

Chickpea Kale Rolls with Tomato Salsa

Serves 4

Ingredients

Chickpea Kale Rolls

1 medium sized onion, finely chopped
12 large kale leaves
1 cup cooked chickpeas
1 tsp extra virgin olive oil or rapeseed oil
3/4 cup yeast-free vegetable stock
1/2 cup brown basmati rice
1/2 tsp ground paprika
1 tsp ground cumin
Pinch of Himalayan Crystal Salt or celtic sea salt

Tomato Salsa

1 onion
1 large can of plum tomatoes (preferably organic)
3 Jalapeno peppers
1 bunch of coriander

Instructions – Chickpea Kale Rolls

Heat the oil in a saucepan over medium heat. Add the onion and gently cook for about 4 minutes, until softened. Add the rice, chickpeas, stock, paprika, cumin and salt. Bring to the boil. Cover with a lid, reduce the heat and let everything simmer for 15 minutes, until the liquid is absorbed. Let it cool.

Alkaline Diet Recipe Book BannerWash and drain the kale leaves. Trim the thick stems from the center of the leaves. Place 2 small or 1 large leaf overlapping on your kitchen surface. Pull together the cut edges where the stem was removed to overlap.

Spoon about 2 tbs of the chickpea and rice mixture in the center of the bottom of the leaf. Fold in the sides and roll up leaf to tip. Repeat the same procedure for the remaining leaves and filling.

Instructions – Tomato Salsa

For making the salsa it is best to use a blender. If you do not have a blender to hand then you can also use a hand mixer instead.

Pour the plum tomatoes into the blender. Peel the onion and cut into quarters. Place the onions on top of the tomatoes inside the blender. Wash and dry the coriander and cut off the stems. Put the coriander inside the blender. Wash and dry the jalapeno peppers and cut off the stems. Put them into the blender. You can use more or less jalapenos depending on how spicy you like your salsa to be.

Put the lid on the blender and blend for about 40 seconds or until all ingredients are blended. Be careful not to over blend, as the salsa will thicken otherwise.

Serve the Chickpea Kale Rolls on a plate topped wth the Tomato Salsa.

Enjoy!

 

Chickpea Kale Rolls with Tomato Salsa
Serves 4
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Ingredients
Chickpea Kale Rolls
  1. 1 medium sized onion, finely chopped
  2. 12 large kale leaves
  3. 1 cup cooked chickpeas
  4. 1 tsp extra virgin olive oil or rapeseed oil
  5. 3/4 cup yeast-free vegetable stock
  6. 1/2 cup brown basmati rice
  7. 1/2 tsp ground paprika
  8. 1 tsp ground cumin
  9. Pinch of Himalayan Crystal Salt or celtic sea salt
Tomato Salsa
  1. 1 onion
  2. 1 large can of plum tomatoes (preferably organic)
  3. 3 Jalapeno peppers
  4. 1 bunch of coriander
Directions
Chickpea Kale Rolls
  1. Heat the oil in a saucepan over medium heat. Add the onion and gently cook for about 4 minutes, until softened. Add the rice, chickpeas, stock, paprika, cumin and salt. Bring to the boil. Cover with a lid, reduce the heat and let everything simmer for 15 minutes, until the liquid is absorbed. Let it cool.
  2. Alkaline Diet Recipe Book BannerWash and drain the kale leaves. Trim the thick stems from the center of the leaves. Place 2 small or 1 large leaf overlapping on your kitchen surface. Pull together the cut edges where the stem was removed to overlap.
  3. Spoon about 2 tbs of the chickpea and rice mixture in the center of the bottom of the leaf. Fold in the sides and roll up leaf to tip. Repeat the same procedure for the remaining leaves and filling.
Tomato Salsa
  1. For making the salsa it is best to use a blender. If you do not have a blender to hand then you can also use a hand mixer instead.
  2. Pour the plum tomatoes into the blender. Peel the onion and cut into quarters. Place the onions on top of the tomatoes inside the blender. Wash and dry the coriander and cut off the stems. Put the coriander inside the blender. Wash and dry the jalapeno peppers and cut off the stems. Put them into the blender. You can use more or less jalapenos depending on how spicy you like your salsa to be.
  3. Put the lid on the blender and blend for about 40 seconds or until all ingredients are blended. Be careful not to over blend, as the salsa will thicken otherwise.
  4. Serve the Chickpea Kale Rolls on a plate topped wth the Tomato Salsa.
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  1. Debra Reply

    Hi, Kale Rolls look good but are they edible in a raw state?
    I have eaten Kale but it was marinated and shredded as it was really TOUGH raw!
    Thank-you
    Debra
    In Canada

    • madelyn Reply

      I find that if you remove the stems of kale (sort of like the vines they grow on) and only use the leaves, it is much less bitter.

      My favorite way to eat it I to dehydrate it and sprinkle with olive oil and nutritional yest

  2. Kautkas Reply

    It’s not an alkaline food at all – tomato, onion, jalapeno peper are acidic. None of these recipes is purely alkaline. If you would have GERD, after this food you would cry your eyes out from a heartburn.

    • Ross Reply

      Hi Kautkas

      They have an alkaline effect on the body. With GERD, there could be certain reactions BEFORE the food is digested and with any diagnosed condition, try to stick to foods that you are comfortable with and go as alkaline as possible. And as the symptoms start to clear you can add in other alkaline-forming foods. Same goes for lemon and other citrus – very alkaliSING to the body once consumed, but could be uncomfortable before digestion.

      See here for more: http://www.energiseforlife.com/wordpress/2009/10/09/alkaline-diet-quick-tip-2-lemons-are-alkalising/

      Ross

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  5. Katie Perata Reply

    I’m excited to try these for dinner tonight. Did you leave the kale raw? It looks cooked in your picture….

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  7. eileen Reply

    I think there’s some steps missing in this recipe- after stuffing, you put them into a baking pan with sauce and bake for 20 minutes?
    And I love lemon-water in the morning for its alkalizing affect

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  12. andrew Reply

    “it’s not the bad, it’s the lack of good”.

    Not eating enough highly nutritious/alkalizing foods, is just as bad as eating high amounts of poorly nutritious/acidic forming foods.

    “Not an alkalizing meal” was a comment made?

    Let’s focus on the good, not the bad.

    Great recipe.

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