Kale & Chickpea Curry

Name: Kale & Chickpea Curry
Ingredients: 1 teaspoon olive oil; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 2 tablespoons fried onions; 1/2 cup crushed tomatoes; 1 tablespoon tomato paste; 1/2 tablespoon cumin powder; 1/2 tablespoon coriander powder; 1.4 cups water; 15 ounces can chickpeas, drained and rinced (approx. 1.5 to 2 cups); 4-5 cups kale, torn into bite sized pieces; Salt to taste; 1 fresh whole red or green chilli (optional)

13 ingredients

6 steps

Ingredients

1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons fried onions
1/2 cup crushed tomatoes
1 tablespoon tomato paste
1/2 tablespoon cumin powder
1/2 tablespoon coriander powder
1.4 cups water
15 ounces can chickpeas, drained and rinced (approx. 1.5 to 2 cups)
4-5 cups kale, torn into bite sized pieces
Salt to taste
1 fresh whole red or green chilli (optional)

Directions

1

Heat the olive oil in a pan over medium heat.
2

Add garlic, ginger and whole chilli (optional) to the pan and saute for approximately 1 minute.
3

Add the crushed tomato, tomato paste and all the spices and let cook for another 4-5 minutes.
4

Add the chickpeas and water to the pan, stirring occasionally.
5

After another 3-5 minutes, add the kale and let cook for another 1-2 minutes until the kale is soft.
6

Serve on its own or with some lemon wedges. Can also be enjoyed with roti or rice.