If using raw chic peas—in a pot, warm chic peas with a little bit of water, a pinch of sea salt, and the curry powder. Allow the chic peas to absorb the curry powder. In so doing, they should take on a yellow tint. If using canned chic peas, then simply heat them lightly in a pot with a little water.
At the same time, steam the kale and Swiss chard so they soften.
In a bowl, add chic peas and top with the steamed kale and Swiss chard. Sprinkle with sesame seeds and almonds pieces.
Drizzle olive oil and fresh squeezed lemon overtop, and season with fresh ground pepper.
