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Curried Chickpeas and Kale
Tahini is not a traditional ingredient in Indian dishes, but here it adds a richness normally provided by cream. If you’re avoiding all added fat, you can leave it out.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
- 1 medium onion , finely chopped
- 1 teaspoon chopped ginger
- 2 cloves garlic , minced
- 1/4 teaspoon cumin seeds
- 1 large tomato , chopped
- 6 cups chopped kale (about 5-6 ounces before removing stems, 3-4 ounces chopped)
- 1/2 cup broth (divided)
- 1 cup cooked chickpeas
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cardamom
- 1/4 teaspoon red pepper (or to taste)
- 1/4 teaspoon garam masala (see my recipe)
- 2 teaspoons tahini (or other nut butter), optional
- Salt to taste
Heat a medium-sized non-stick pot over medium-high heat. Add the onions and cook, stirring often, until they soften and begin to brown. (I do this without any liquid, but if they start to stick, add a tablespoon of water or broth.) Add the ginger, garlic, and cumin seeds, and cook for another minute or two, until the cumin becomes fragrant. Add the tomato and cook for two more minutes.
Stir in the kale and 1/4 cup broth and cover tightly. Cook, stirring occasionally, until the kale is tender but still bright green, about 3-5 minutes.
Add the chickpeas, remaining 1/4 cup broth, and all seasonings except garam masala. Cover and cook on low for about 10 minutes. Stir in the garam masala and tahini and add salt to taste and cook for another minute or two. Serve over whole grain, with bread, or stuffed into pitas.
You can use spinach or another green instead of kale, but measure it by weight, not cups.
If you would like a smoother texture, process the kale/tomato/onion mixture briefly in the food processor after step 2. Return it to the pan before adding the chickpeas and continuing the recipe.
Serving: 1serving | Calories: 236kcal | Carbohydrates: 39.4g | Protein: 11.7g | Fat: 5.3g | Sodium: 150.8mg | Fiber: 9.8g | Sugar: 8.4g