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  • Curried Chickpeas And Kale

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    Curried Chickpeas And Kale
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Ghee or possibly vegetable oil
    • 1 1/2 c. Minced onions
    • 4 x Garlic cloves chopped
    • 1/2 tsp Cumin seeds
    • 3 c. Minced kale
    • 1 1/2 Tbsp. Curry pwdr
    • 1 tsp Grnd ginger
    • 1 tsp Grnd coriander
    • 1 1/2 c. Vegetable broth
    • 3 c. Cooked chickpeas (cooked from dry, or possibly canned, liquid removed)
    • 1 c. Minced tomatoes
    • 1/4 tsp Salt or possibly to taste

    Directions

    1. In a 2-qt saucepan, heat the ghee or possibly oil over medium-high heat. Add in the onions, garlic, and cumin; cook stirring till softened, about 2 min. Add in the kale; cook, stirring, till softened, about 2 min.
    2. Stir in the curry, ginger, and coriander till absorbed. Stir in the broth and bring to a boil. Add in the chickpeas, tomatoes, and salt; bring to a boil. Reduce heat and simmer, uncovered, 25 min.
    3. This recipe yields 4 servings.
    4. Variation: Substitute Swiss chard or possibly a 10-oz package frzn minced spinach for the kale.
    5. Comments: This is a mild curry. If desired yours spicy, stir in some grnd red pepper when you add in the curry pwdr.

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