Name: Chickpea Curry with Kale
Ingredients: 6 tablespoons olive oil; 1 tablespoon coriander; 1 tablespoon cumin; 0.5 teaspoon turmeric; 1 tablespoon chili powder; 3 medium onions (peeled and finely chopped); 4 cloves garlic (chopped); 2 inches fresh ginger root (finely grated); 1 can tomatoes (diced, or 2 fresh tomatoes chopped); 4 cans (15 oz) chickpeas; 1 bunch kale; 0.5 cup water (more if needed); 1 lemon (juiced); 0 salt (to taste)

Chickpea Curry with Kale

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Course Grains & Legumes

Ingredients

6 tablespoons olive oil
1 tablespoon coriander
1 tablespoon cumin
0.5 teaspoon turmeric
1 tablespoon chili powder
3 medium onions peeled and finely chopped
4 cloves garlic chopped
2 inches fresh ginger root finely grated
1 can tomatoes diced, or 2 fresh tomatoes chopped
4 cans (15 oz) chickpeas
1 bunch kale
0.5 cup water more if needed
1 lemon juiced
salt to taste

Instructions

Heat oil in a soup pot over medium to high heat. Add spices and cook in the oil for 30 seconds. Add onions, garlic, ginger and stir occasionally until onions are translucent. Add tomatoes, chickpeas and kale. Add ½ to 1 cup water, cover and simmer for about 15 mins, stirring occasionally. Before serving add lemon juice and salt to taste. (Recipe♦271)

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Chickpea Curry with Kale

Chickpea Curry with Kale

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