Step 1

Pre-heat a non-stick frying pan over medium heat and add 2 tbsp of oil. Add the spring onions and sliced chilli. Add the paprika, ginger and cumin. Sauté for 3-4 minutes.

Step 2

Add the rest of the sauce ingredients to a blender. Add the sautéed onion and chillies to the blender and blitz until you have a smooth sauce.

Step 3

Set aside. Store any leftover sauce for 2 weeks in an air-tight container.

Step 4

Remove kale from the stems and chop. Add chopped kale to a large bowl and add olive oil. Use your clean hands to massage the kale for 3-5 minutes. Add a pinch of salt and set aside.

Step 5

Open a can of chickpeas, drain and add the chickpeas to a frying pan. Add the coriander and paprika as well as some salt and pepper to taste. Fry for 3-4 minutes until you can smell the spices and chickpeas are warm. Transfer over the kale.

Step 6

Peel the plantain and slice. Heat up a little oil in a frying pan. Add the plantains, sugar and cayenne pepper. Gently fry the plantains for 2-3 minutes on each side until they become golden. Transfer over the kale and chickpea bowl.

Step 7

Add the chilli sauce to taste and serve immediately. Any leftover salad can be stored in an air-tight container for up to 3 days.