Bring a saucepan of water boil. Add lupin to cook for 3 minutes. Strain, rinse and squeeze out excess water using a sieve. Fluff with a fork and set aside in a large bowl (see notes).
2. Toast the almonds
Add almonds to a dry pan over medium-high heat. Toast for 3-4 minutes until golden. Remove and set aside.
3. Sauté the aromatics
Add 2 tbsp oil to pan. Slice onion, dice carrots and sweet potato. Add to pan along with 3 tsp turmeric, 3 tsp paprika, 1 tbsp cumin and 1 tsp cinnamon.
4. Simmer the stew
Drain and add chickpeas. Stir in chopped tomatoes and 3 cups of water. Cover and simmer for 15-20 minutes until vegetables are tender.
5. Add the kale
Finely slice kale leaves. Stir through stew until wilted. Season to taste with salt and pepper.
6. Finish and plate
Divide lupin among shallow bowls. Top with spiced chickpea stew. Garnish with almonds and serve with lemon wedges.
It’s important to squeeze out as much liquid as possible from the lupin for a fluffy result. If you have any fresh herbs such as mint or parsley you can finely chop them and fold through the lupin for extra flavour.
Lupin flakes, 1 tub (170g)
Slivered almonds, 1 packet (40g)
Red onion, 1/2 *
Sweet potato, 600g
Chopped tomatoes, 400g
Kale, 1/2 bunch *
Lemon, 1/2 *
From your pantry
Oil (for cooking), salt, pepper, ground turmeric, ground paprika, ground cumin, ground cinnamon