Indian Spiced Chickpeas with Kale and Roasted Tomatoes Recipe

ingredients

3 tablespoons vegetable oil
1/2 medium onion
1 clove garlic
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon garam masala
3 whole red dried chili peppers
6 cups loosely packed kale leaves, stems removed, cut in one inch strips
1 can (15 ounce size) chickpeas, drained
1 can (15 ounce size) fire roasted diced tomatoes
salt and pepper

directions

Heat oil in a wok or large saute pan over a medium high flame. Cut onions in small dice and add to the hot oil. Saute for 3-4 minutes until softened.

Chop garlic and add to onion along with coriander, cumin, garam masala and red chilies. Saute, stirring frequently, for 1-2 minutes until fragrant.

Add kale to the pan in batches stirring with each addition until leaves wilt. Once all kale has been incorporated and is wilted down, about 6-8 minutes, add chickpeas and tomatoes and stir all to combine.

Bring mixture to a simmer. Season with a bit of salt and pepper. Cover the mixture with a lid and reduce heat to medium low. Let simmer for another 10 minutes. Adjust seasoning with salt and pepper if necessary.

Serve as is or with Israeli couscous, rice, or some other starch.

nutrition data

Nutritional data has not been calculated yet.