Steps
- Heat 2 tablespoons of mild olive oil in a saucepan over medium heat. Fry 2 large crushed garlic cloves, the chopped stalks from 1 small bunch of cilantro, and the zest of 1 lime for 2 minutes, until fragrant.
- Stir in 2 teaspoons of ground cumin and 1 teaspoon of chili flakes for 1 minute. Add 400g of canned chopped tomatoes, 400g of canned black beans, drained and rinsed, and 600ml of chicken broth.
- Bring to a boil and crush some beans against the pan. Add 175g of shredded kale, with tough stalks removed, and simmer for 5 minutes, until tender.
- Tear in 250g of cooked roast chicken and heat through. Season with salt, pepper, and juice from half the lime. Top with 50g of crumbled feta and a few reserved cilantro leaves.