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
Ingredients
- 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
Directions
- 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
