Curried Chickpeas and Kale


Curry is one of my favorite spices. It gives the simplest dishes a depth of flavor that makes you want more and more. If you haven’t tried to make a curry dish at home I highly recommend it. Remember, not all curry is spicy so you can still enjoy this amazing blend of spices if fiery food isn’t your thing.


Serves 4-5




1 bunch kale (chopped)
30 oz chickpeas
1 medium tomato (diced)
2 cloves garlic
1 medium onion (diced)
1 teaspoon mustard powder
1 teaspoon cumin powder
1 1/2 teaspoon salt
1 teaspoon cayenne
1 teaspoon chili powder




Heat the oil in a large lidded pan over medium high heat

Once you see the oil to lightly bubble drop the mustard, cumin, cayenne and chili powder

Let the spices toast for a couple minutes and then drop the onion and garlic

Allow the onion to cook through (until they turn translucent, 5-10 minutes)

Now add the chickpeas and stir until the chickpeas are covered with the spices

Cook for about 10 minutes

Add the kale and allow to cook for 5 more minutes or until the kale has wilted


You can serve as is or with some steamy jasmine rice


  • 2015-03-10 21:00:24

  • by Alex Celis

  • category: Recipes