No fish option - white fish fillets are replaced with chicken schnitzels.
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 stir through 1 tbsp olive oil (or butter) and season with salt and pepper. Set aside.
2. Sauté the vegetables
Heat a frypan over medium-high heat with 1 tbsp oil. Slice and add onion and carrot. Cook for 5 minutes until softened. Stir in 2 tsp each of turmeric, paprika and cumin along with 1/2 tsp cinnamon.
3. Simmer the chickpeas
Add tomatoes, drained chickpeas, 1 cup water and 2 tbsp olive oil. Cover and simmer for 10 minutes.
4. Cook the fish
Heat a frypan over medium-high heat with 1 tbsp oil. Season fish with 1 tsp cumin, salt and pepper. Cook in pan for 3-4 minutes each side until cooked through.
5. Add the kale
Chop kale leaves. Take pan off heat and stir kale through until wilted (loosen with water if needed). Season with salt and pepper.
6. Finish and plate
Divide lupin among shallow bowls. Top with spiced chickpeas and fish fillets. Serve with lemon wedges.
For added richness and flavour, stir through 1 tbsp butter into the lupin. Season well with salt and pepper.
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Lupin flakes, 1 tub (170g)
Red onion, 1/2 *
Chopped tomatoes, 400g
White fish fillets, 2 packets
Kale, 1/2 bunch *
Lemon, 1/2 *
From your pantry
Oil (for cooking + olive), salt, pepper, ground turmeric, ground paprika, ground cumin, ground cinnamon