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Prep Time

10 Minutes

Cook Time

25 Minutes




1 tbsp oil

1 large bunch of Kale or other leafy greens, chopped

1 large onion, diced

3-4 cloves garlic, minced

3 cups (2x400g can) chickpeas, rinsed and drained

1 tsp garam masala

½ tsp ground turmeric

¼ tsp ground coriander

¼ tsp ground cumin

1-2 tsp Hot Sauce, preferably a Reaper sauce

1 tsp salt

2 tbsp tomato taste mixed with ¼ cup water

¼ cup freshly squeezed lemon juice


  1. Heat a large frying pan over medium heat. Add the oil and onion and cook for 5-7 minutes, until the onion is soft and lightly golden. Add the garlic, and cook for 1 minute.
  2. Add the chickpeas, dry spices, hot sauce, tomato paste mix and salt into the pan. Cook for 5-6 minutes, stirring occasionally.
  3. Add the chopped kale and let them wilt for about 1 minute then stir them in. Cook for an additional 4-6 minutes, stirring occasionally.
  4. Add the lemon juice, and stir, cooking 1 minute. Taste and adjust seasoning/sauce to desired heat level.
  5. Garnish with fresh coriander, a dollop of plain Greek yogurt and serve with rice or flatbread!

Recipe courtesy of Secret Aardvark Trading Co.

Reaper Chickpea Curry Salad combines curry seasoning a delicious winter salad combining chickpeas and kale with curry seasoning and the heat of your favourite Carolina Reaper hot sauce.

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